Sliced leek and diced fennel soften into a fragrant base, then long-grain rice gets toasted right in the pot until it turns opaque and faintly nutty before simmering in savory broth. A touch of ground ginger adds warmth, while fresh parsley and dill folded in at the end keep everything bright and herby. The rice cooks up light and separate, with every grain infused with flavor from the aromatics it started with. It's an easy, fragrant side dish that pairs with just about anything, and it's a solid pick for a gluten free table. Simple pantry staples and a few fresh herbs are really all it takes to pull this one together.
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Heat the olive oil and butter in a medium saucepan over medium heat until the butter is melted and the foam subsides, about 1 minute.
Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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