- Step 1
Rinse the rice in a sieve under cold running water until the water runs clear.
- Step 2
Heat the olive oil in a large heavy-based saucepan over medium heat. Add the green shallots and cook, stirring occasionally, for 2-3 minutes or until soft. Add the fennel seeds and rice, and cook, stirring constantly, for 1 minute or until the fennel seeds are aromatic and the rice is lightly toasted.
- Step 3
Increase heat to high and pour in the stock, lemon juice, salt and pepper. Bring to the boil, cover, reduce heat to low and simmer gently, without lifting the lid, for 15 minutes or until all the liquid has been absorbed. Stir the rice with a fork to separate the grains and serve immediately.
Note: You can slice the green shallots up to 3 hours ahead. Place in a bowl, cover and store in the fridge.