Butter, and chicken broth here — checklist noted, onward to the good stuff. Thinly sliced leek and finely diced fennel soften into a sweet, savory base, then long-grain rice gets toasted right in the pan until every grain turns opaque and smells faintly nutty. A touch of ground ginger adds warmth in the background, while a low, steady simmer under a tight lid gives you tender, separate grains instead of a sticky mess. Once it's rested and fluffed, a generous fold of fresh parsley and dill brightens the whole pot with color and herbal lift. It's a fragrant, comforting side that comes together in one pan and pairs easily with almost anything on your table. This one fits neatly into a plant-based spread and is well worth adding to your regular vegan rotation.
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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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