300 gmshort-grain rice100 mlextra-virgin olive oil500 gmmixed cherry tomatoesJuliennedrind and juice of 1½ lemons2garlic cloves, finely chopped2 tspfennel seeds2 tbspwhite wine vinegar150 gmcooked blue swimmer crab meat2baby fennel bulbs, shaved on a mandolin, fronds coarsely chopped½ cupcoarsely torn mint
Cook rice in boiling salted water until just tender (10-12 minutes), drain, rinse under cold water, drain and transfer to a large bowl.
Heat oil in a saucepan over high heat, add tomatoes and lemon rind, cover and cook, shaking pan occasionally, until tomatoes are tender and slightly scorched (4-5 minutes). Add garlic and fennel seeds, cook until fragrant (1-2 minutes), remove from heat, add lemon juice and vinegar and season to taste. Pour onto rice, toss to combine and cool to room temperature. Stir in crab, fennel, fennel fronds and mint, and serve at room temperature, or refrigerate and serve chilled.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.