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

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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.