- 2 tablespoons olive oil
- 1 bulb fennel, cored and finely chopped
- 1 onion, finely chopped
- 1 tablespoon water
- 3 cloves garlic, crushed
- 1/2 cup brown rice, rinsed well
- 2 cups vegetable stock, warmed
- 1 (15 ounce) can black beans, rinsed
- Heat olive oil in a nonstick saucepan over medium heat. Add fennel, onion, water, and garlic; cook and stir until onion starts to soften, about 5 minutes. Stir in rice until coated with oil and lightly toasted, 1 to 2 minutes.
- Stir 1 cup broth into the saucepan; cook until rice absorbs broth, about 5 minutes. Add broth a ladleful at time, stirring until rice is tender and creamy, 15 to 20 minutes in all. Stir in black beans; cook until heated through, about 5 minutes.