Recipe: Broad Bean, Fennel & Baby Carrot Pilaf

Broad Bean & Fennel Pilaff

20 Min Meals | Vegetarian & VeganThis is one of those ‘what have I got in the fridge’ recipes which turned out far better than I expected.  I thought it would be simply a filling and quick vehicle for some great seasonal vegetables, on the table in fifteen minutes with leftovers for lunch.

But in fact it was better than that – fairly garlicky, (adjust if you have an important meeting / first date the following day), with lovely flavour from the fennel without being too ‘anniseedy’, (I’m not always a huge fennel fan but love it in this dish), and unexpected crunch from al-dente carrots and walnuts, with a zing of lemon juice and parsley to really finish it off.

Of course the ‘fifteen minute’ claim is dependent on your chopping skills, the heat of your hob (too high and it will stick, too low and it will take longer to cook), and of course on luck when it comes to cooking rice. so please don’t e-mail me to complain that it took you 18.5 minutes…. this will be worth the wait, I promise!

Broad Bean & Fennel Pilaff

Vegan

5 from 5 votes
Broad Bean & Fennel Pilaff
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Broad Bean, Fennel & Baby Carrot Pilaf
Prep Time
1 min
Cook Time
14 mins
Total Time
15 mins
 
Servings: 2 people
Author: Kate Ford | The Veg Space
Ingredients
  • 1 onion
  • 1 fennel bulb
  • 1 tsp garlic purée / ready-chopped garlic (or 2 cloves garlic, peeled and chopped)
  • 2 tbsp olive or rapeseed oil
  • 200 g fresh or frozen broad beans (or a combination of broad beans and peas)
  • 100 g baby carrots
  • 200 g basmati rice (rinsed well under cold water)
  • 400 ml vegetable stock
  • 1 lemon
  • 40 g walnuts
  • handful fresh parsley
Instructions
  1. Peel and slice the onion, trim and finely slice the fennel, and peel and peel and crush the garlic cloves. Heat the oil in a large lidded casserole dish or pan, and fry the onion, fennel and garlic for 2 minutes until starting to soften.
  2. Top and tail the baby carrots and slice in half lengthways. Add them to the pan along with broad beans and basmati rice, followed by the vegetable stock. Bring to the boil, then reduce to a medium simmer, and cover and cook for 12 minutes or until the rice is cooked through. Check the rice every few minutes towards the end of cooking, and if it is looking very dry add a little more water to the pan.
  3. Meanwhile, roughly chop the walnuts and parsley leaves, and juice the lemon. When the pilaff is cooked, pour over the lemon juice and scatter over the walnuts and parsley. Taste and season as required. Serve immediately.

 

Broad Bean & Fennel Pilaff

I’m linking this post with a number of blogging challenges:

9 comments

  1. What a lovely combination. I love the colours in the bowl. Fennel is a favourite and I am always looking for new ways to use it. Thanks for the inspiration.

  2. I love rice dishes and discovering new ways to cook it with different vegetables. Your pilaf looks amazing.

  3. This looks so tasty, I love the bright vibrant colours. I’m always a bit afraid of cooking with fennel. I’m not sure why, maybe I’m worried about overpowering the other ingredients. But you’ve convinced me to give this a try!! Have yummed and pinned to try this weekend!

  4. I’ve got some fennel in the garden, perhaps I should give this a go. Looks delicious.

  5. Ooh I love the look of this. I don’t think I’ve ever cooked with fennel before, but the flavours in this dish sound so good!
    Becca @ Amuse Your Bouche recently posted…Strawberry pina coladaMy Profile

  6. Your pilaff looks delicious Kate, so bright & colourful, it just makes you want to dive straight in & eat. Thanks for sharing, popping over from #CreditCrunchMunch 🙂

  7. This looks mighty tasty Kate and I love how you show the ingredients. Such a nice touch. Thanks for submitting it to Meat Free Mondays, the roundup is live and I featured your recipe. Stumbled, pinned and yummed 🙂
    Jacqueline Meldrum recently posted…Meat Free Mondays – 7 Recipes for the Week Ahead (20 June 2016)My Profile

  8. This looks so good, I love rice and fennel! And I love a good fridge-raid recipe!
    Thanks for linking up! 🙂

  9. You lack calcium! B12 and protein is not an issue! It is an issue that is not particularly nutritional! The Bibe stated that God created! Yet it is God create!

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