Ingredients
2 cups short grain brown rice
6 cups stock or water (warm temperature)
1 fennel bulb cut into thin strips
1 onion sliced
2 tablespoons olive oil
Pinch sea salt
2 tablespoons chopped chives

Methodology
In a medium saucepan, heat oil & add onions, fennel slices & salt. Cook until onion is transparent & fennel is just soft. Remove form heat & place into bowl & set aside. Return saucepan to stove & add rice & two cups water. Bring to a boil, turn heat down to very low & stir until water has been almost absorbed. Repeat with one cup of water at a time & stir on low heat until rice has doubled in size & is almost soft. Return onion & fennel to rice & continue to stir & cook through. When all water has been absorbed stir through chives & serve with vegetables.