Roasted Aegean Rice and Beans

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the rice and beans and let it roasted, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a spoonful of yogurt right before serving.
7. Plate it up while hot and pass extra at the table.