Rice SidesScandinavian-InspiredEasy

Air Fryer Roasted Fennel Caraway Rice

Name: Air Fryer Roasted Fennel Caraway Rice
Prep time: 12 min
Cook time: 32 min
Total time: 44 min
Yield: 4 servings
Cuisine: Scandinavian-Inspired
Ingredients: 1½ cups (300 g) brown rice, long-grain; 1 medium bulb (about 10 oz) (280 g) fennel bulb, trimmed, halved lengthwise, cut into ¼-inch (6 mm) wedges; 1 tablespoon (8 g) caraway seeds; 2 tablespoons (30 ml) extra-virgin olive oil, divided; 3 cups (710 ml) vegetable broth; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (14 g) unsalted butter, cold, optional (optional)

From the MyKitchenBank Kitchen

Aromatic brown rice cooked with roasted fennel and caraway seeds, inspired by Scandinavian flavors. The air fryer caramelizes the fennel while the rice absorbs its subtle anise notes and toasted caraway warmth. A side dish that brings depth and elegance to any meal.

Prep: 12 min
Cook: 32 min
Wait: 25 min
Total: 1 hr 9 min
Makes: 4 servings (about 3½ cups cooked rice)

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Steps

Before you start

Measure out all ingredients before starting
Preheat air fryer to 375°F (190°C) for the fennel roasting step
Use a 7×7-inch (18×18 cm) or similar-sized air fryer-safe pan for the rice

1
Toast caraway seeds
- Heat a small skillet over medium heat.
- Add the caraway seeds and toast for 1–2 minutes, stirring constantly, until fragrant and slightly darkened.
- Watch carefully to avoid burning.
- Pour onto a plate to cool and set aside.
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Ready when: Seeds are fragrant and slightly darker in color
Tip: Toasting releases the caraway's oils and deepens its flavor—don't skip this step.
2
Prepare fennel
- Trim the fennel bulb by cutting away the fronds and any discolored outer layers.
- Halve the bulb lengthwise, then cut each half into ¼-inch (6 mm) thick wedges, leaving the core end intact so the layers stay together.
- You should have about 12–16 wedges.
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Ready when: Fennel is cut into uniform wedges
Tip: Keep the core end intact; it holds the wedges together and caramelizes beautifully.
3
Roast fennel in air fryerOven 375°F / 190°C
- Toss the fennel wedges with 1 tablespoon (15 ml) of olive oil, ½ teaspoon salt, and a pinch of black pepper.
- Arrange in the air fryer basket in a single layer, cut-side down.
- Roast at 375°F (190°C) for 15 minutes, shaking the basket halfway through, until the fennel is tender and caramelized at the edges with light browning.
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Ready when: Fennel is fork-tender with golden-brown edges
Tip: Arranging cut-side down ensures even caramelization and concentrates flavor.
4
Rinse and prepare rice
- While the fennel roasts, rinse the brown rice under cold water in a fine-mesh strainer, stirring gently with your fingers for 30 seconds until the water runs mostly clear.
- This removes excess starch and helps prevent gumminess.
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Ready when: Water runs clear
Tip: Rinsing brown rice improves texture and keeps grains separate.
5
Assemble rice and aromatics
- In the 7×7-inch (18×18 cm) air fryer-safe pan, combine the rinsed brown rice, the roasted fennel wedges (including any caramelized bits), the toasted caraway seeds, and the remaining 1 tablespoon (15 ml) of olive oil.
- Stir to coat the rice evenly.
- Pour in the vegetable broth and season with ¾ teaspoon salt and a few grinds of black pepper.
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Ready when: Ingredients are evenly mixed
Tip: Distribute the roasted fennel throughout the rice so every spoonful has flavor.
6
Cook rice in air fryerOven 375°F / 190°C
- Cover the pan tightly with aluminum foil (or use the pan's lid if it has one).
- Place in the preheated air fryer at 375°F (190°C) for 32 minutes.
- Do not stir or open the pan during cooking; the rice needs an undisturbed environment to absorb the liquid and cook evenly.
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Ready when: All liquid is absorbed and rice grains are tender
Tip: Resist the urge to peek or stir; moisture loss will result in undercooked rice.
7
Rest and fluff
- Remove the pan from the air fryer and let it rest, covered, for 10 minutes.
- This allows residual heat to finish cooking any remaining firm grains.
- Uncover and fluff the rice with a fork, gently breaking apart any clusters.
- If using, dot with cold butter and fold it in gently.
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Ready when: Rice grains are fluffy and separate, butter is melted if used
Tip: Resting prevents mushy rice and allows the flavors to settle into the grains.
8
Taste and serve
- Taste the rice and adjust seasoning with additional salt and pepper as needed.
- Serve warm, spooning some of the roasted fennel wedges and any pan juices onto each portion.
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Ready when: Seasoning is balanced
Tip: The roasted fennel provides a subtle sweetness that balances the caraway warmth.

Good to know

Tips

Toast the caraway seeds separately before adding to the rice. This step releases their essential oils and creates a noticeably deeper, more complex flavor compared to using them raw.
Brown rice requires the full cooking time; using white rice or another grain will necessitate adjusting the liquid ratio and cooking time. Check your grain's package directions as a starting point.
The air fryer's dry heat is key here—it concentrates the fennel's natural sweetness and creates caramelized edges that regular stovetop boiling cannot achieve.
If your air fryer runs hot or cold, you may need to add or subtract a minute or two from the cooking time. Start checking at 30 minutes if your model runs hot.

Make ahead

You can roast the fennel up to 1 day ahead; store it in an airtight container in the refrigerator. Toast the caraway seeds up to 3 days ahead. Assemble and cook the rice fresh for best texture and flavor, though you can reheat leftovers gently with a splash of broth.

Storage & reheating

Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered air fryer-safe dish with a splash of broth (2–3 tablespoons per cup of rice) and warm at 325°F (163°C) for 8–10 minutes, or microwave in a covered bowl with a tablespoon of water for 1–2 minutes, stirring halfway through. Not recommended for freezing due to the texture of brown rice.

Substitutions

brown rice, long-grain → White basmati rice or jasmine rice. Reduce cooking time to 20–22 minutes. These cook faster than brown rice and will be tender and fluffy. The flavor profile shifts slightly toward a lighter, more delicate result.
vegetable broth → Chicken or seafood broth. Either adds a deeper savory dimension. Use the same amount (3 cups / 710 ml). Pairs beautifully with roasted fish or poultry.
caraway seeds → Cumin seeds or fennel seeds. Cumin brings earthiness; fennel seeds double down on the anise note. Use the same amount (1 tablespoon / 8 g) and toast as directed. The flavor becomes slightly different but equally aromatic.
fennel bulb → Celery root (celeriac) or parsnips. Cut into similar-sized wedges and roast the same way. Celery root is earthy; parsnips add sweetness. Both pair well with caraway.