My husband found a pile of fennel bulbs in the reduced produce sale bin (I swear, half my posts are inspired by what my husband finds cheap at the grocery store!) and I made this dish two nights in a row, we liked it so much!
It's easy. Thinly slice a fennel bulb (go ahead and use any fronds from it, too), and chop an onion (I used chopped ramsons, but I'm guessing they don't grow in your area) and maybe some garlic, too, toss it in a pot with some brown rice (I used about 1 cup of uncooked rice per fennel bulb, but I would usually use 1 bulb per 2 cups of rice -- the rice-to-fennel ratio is completely at your discretion), and cook it all together at once. When everything is cooked, toss in some sesame seeds, toasted sesame oil, soy sauce, and lime juice (again, proportions are at your discretion -- if in doubt, just use a little, taste the result, and adjust accordingly).