Fennel Pea Pilaf
30 Min
DF
GF
NF
V

Fennel Pea Pilaf

This pilaf can make a great meal on its own with just some plain yogurt on the side, and also tastes great the next day. This pilaf is very good for stimulating digestion.
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Cook Time

30 Minutes

Serves

6

Step 1
Rinse the rice 2 to 3 times in cold water. Soak for 1 to 2 hours, then drain.
Step 2
Slice the fennel bulbs thinly and separate the fronds (light green tips), chop and set aside.
Step 3
In a stockpot, heat the oil and pop the cumin seeds. Almost immediately add the sliced fennel bulb and cook on medium heat until the fennel is softened and slightly translucent.
Step 4
Add the drained rice, ginger, turmeric, black pepper, salt, cinnamon sticks, and 2 cups of water. Bring the entire mixture to a boil.
Step 5
Turn the heat to low, cover and cook for 8 to 10 minutes. Turn the heat off and fold in the green peas and the fennel fronds. Let the pilaf rest for 5 to 7 minutes.
Step 6
Fluff gently just before serving.
1 cup long-grain basmati rice
1 large or 2 medium bulbs fennel
2 to 3 tablespoons olive oil
1 teaspoon cumin seeds
2 tablespoons unpeeled, grated ginger
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
2 cinnamon sticks
1 cup green peas or chopped sugar snap peas
Tags:
30 Min
DF
GF
NF
V

Fennel makes the world go 'round.

Slightly sweeter and more delicate than the traditional spicy anise flavor that is often used. Fennel adds a herbaceous, pine-like bitterness to dishes. Try these recipes out!

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