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.
Serves 6
ingredients
1 cup 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
instructions
Rinse the rice 2 to 3 times in cold water. Soak for 1 to 2 hours, then drain.
Slice the fennel bulbs thinly and separate the fronds (light green tips), chop and set aside.
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.
Add the drained rice, ginger, turmeric, black pepper, salt, cinnamon sticks, and 2 cups of water. Bring the entire mixture to a boil.
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.
Fluff gently just before serving.
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