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Stuck-Pot Rice with Potato Crust
Makes 4 to 6 servings Time 1 1/2 hours, mostly unattended This is the first stuck-pot rice I learned to make (with thanks to the late great food writer Paula Peck). Potatoes make the crust here, complemented by the flavors of fennel and saffron. If fennel isn’t available or isn’t your thing, omit