Rice with Fennel and Golden Raisins
['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.
Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.
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