Fennel and Asparagus Pilau
Adapted from Meera Sodha
Ingredients
1.5 cups basmati rice
3 cups vegetable stock
2 tablespoons oil or unsalted butter
2 onions, finely sliced
4 garlic cloves, crushed
2 green finger chillies, vey finely sliced
1 medium bulb of fennel, thinly sliced
Half to 3/4 pound asparagus, cut into 1 inch pieces
1 cup of peas, or fava beans (double-podded)
1 ½ teaspoons ground cumin
1 ½ teaspoons garam masala
3/4 teaspoon salt
A big handful of mint and dill, chopped
1 lemon, cut into wedges
Instructions
Wash the rice until the water runs clear, then leave to soak for 20 minutes. Add the rice to a large lidded saucepan and cover with the stock. Cover and bring to the boil, boil for 2 minutes and then turn the heat down to a whisper and leave to cook for 10-12 minutes. Turn the heat off and leave to steam through until needed.
Heat the oil over a medium heat in a large lidded pan. When hot, add the onions. Cook for 6 to 8 minutes until the onions are translucent and softening but not yet colored, then add the garlic and chillies and cook for another 2 minutes.
Add the fennel to the pan, stir to mix then add a couple of tablespoons of water and cover. Cook for 8 minutes or until soft then add the asparagus, peas, cumin, garam masala and salt to taste. Stir and cover and leave to cook for another 5 minutes, then take off the heat.
Fold the herbs and rice into the vegetable mixture, you might need to delicately break up the clumps of rice using your hands. Transfer to a serving dish, and serve with wedges of lemon on the side.
Search for a Recipe
Find More Recipes
almonds apples apricots asian pears asparagus basil beets bok choi broccoli cabbage carrots cauliflower cilantro corn cucumbers eggplant fennel figs Full Belly grains garlic grapefruit grapefuit grapes green beans green garlic greens hearty greens herbs leeks lemon lettuce mandarins melon okra onions oranges parsley peaches pears peppers persimmons plums pomegranates popcorn potatoes quince radishes rutabaga salad mix shell beans & peas spinach strawberries summer squash sweet potatoes tender greens tomatoes turnips walnuts watermelon winter squash