Fennel and Asparagus Pilau

Name: Fennel and Asparagus Pilau
Yield: 4 servings
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

Serves 4

Adapted from Meera Sodha

asparagus fennel herbs

Method

1
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.
2
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.
3
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.
4
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.

From the farm's kitchen

View the original recipe