Long-grain rice simmers with softened leek and fennel until every grain turns tender and fragrant, picking up a subtle nuttiness from a quick toast with slivered almonds. A splash of chicken broth keeps things savory throughout, while fresh parsley and chives folded in at the end add a bright, herbaceous finish. The texture here is what makes it shine: fluffy, distinct grains with just enough bite from the toasted almonds and diced fennel. It's an easy stovetop side that pairs with almost anything, from roasted chicken to grilled fish, and comes together in one pot with minimal cleanup. This one is a solid pick for a gluten free table, delivering big flavor without any fuss.
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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.
Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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