Fennel Confit With Kalijira Rice And Olives

Preparation

1. Step 1

   Preheat oven to 250 degrees. Peel 2 shallots and place in a small baking dish. Add ½ cup olive oil and set aside. In a small deep baking dish, combine fennel, 2 unpeeled garlic cloves, bay leaves, thyme and 2 cups oil. Cover both dishes. Bake shallots until tender, about 1 hour. Bake fennel until very tender, about 1½ hours.

2. Step 2

   When shallots are baked, drain on paper towels and transfer to baking sheet. Sprinkle with red-wine vinegar and sugar, and return to oven until dry, 2 to 3 minutes. When fennel has baked, remove from heat and keep warm.

3. Step 3

   Peel and mince remaining shallot and remaining clove garlic. Place a saucepan over medium-low heat. Heat 1 tablespoon oil, and add minced shallot and garlic. Sauté until translucent, about 3 minutes. Rinse and drain rice and add to pan. Stir until thoroughly coated with oil. Add 1¼ cups water and a pinch of salt. Bring to a boil. Cover and reduce heat to low. Simmer until water is absorbed, 10 to 15 minutes. Remove from heat and let stand covered for a few minutes. Chop roasted shallots. Fluff rice with a fork, and fold in roasted shallots, butter and olives. Keep warm.

4. Step 4

   While rice cooks, prepare vinaigrette: In a small bowl, whisk together whole-grain mustard, Dijon mustard, white-wine vinegar, balsamic vinegar and broth. Slowly whisk in remaining ¼ cup oil. Season to taste with salt and pepper.

5. Step 5

   To serve, cut each fennel bulb into quarters. Divide rice among four plates, and place two pieces of fennel on each plate. Drizzle vinaigrette over and serve.