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Monday, October 15, 2012

Fennel, Dill Rice Pilaf

Simple rice preparation that goes well with any fish dish.  You can replace the fennel with another vegetable if you prefer.

You will need:  serves 6 - 7

  • 35g (1/4 cup) of finely diced fennel (peel outer layer with a vegetable peeler as it is very fibrous)
  • 1 small shallot (20g) finely diced
  • 1 tbsp (15ml) of oil
  • 2 cups (380g) of long grain rice
  • 4 cups (950ml) of vegetable stock
  • 1 bouquet garni
  • 1 tbsp (15g) of vegan butter
  • 2 tbsp of fresh chopped dill
  • Salt and pepper

  1. Heat oil (1tbsp) in a saucepan over medium heat;
  2. Add diced shallot (1 small - 20g) and diced fennel (35g);
  3. Cook for 5 minutes to allow fennel to soften;
  4. Add rice (2 cups - 380g) and cook for 1 minute while stirring;
  5. Add vegetable stock and bouquet garni and bring to boil;
  6. Reduce heat to medium low, cover pot and cook rice for 20 minutes;
  7. Remove bouquet garni, add vegan butter (1tbsp) and gently stir into rice, taste and season;
  8. Stir in chopped dill.

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