|kumquats and honey|
|Young leafy fennel and butter|
I steamed my Basmati in a rice cooker, and then let sit until needed. Add a handful of your baby spinach if you like to your fennel, turn heat back on if you choose to add spinach, and saute until the spinach is wilted, no more than a minute. Finally, wisk the three pans together; kumquats, fennel and rice add salt to taste; serve immediately or chill and serve as a rice salad.