1 medium onion, chopped (1 cup)
1 large fennel bulb (stalks discarded), chopped (2 cups)
1/3 cup golden raisins
1/2 teaspoon fennel seeds, lightly crushed
3 tablespoons extra-virgin olive oil
1 cup medium- or long-grain white rice
2 cups water
Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.