Fish Free Herbed Rice Pilaf

Total time40 min

Prep time10 min

Cook time25 min

5.0

(8)

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Ingredients

4 servings

1 tbsp olive oil
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup leek, white and light-green parts only, thinly sliced and rinsed
½ cup fennel bulb, finely diced
1 cup long-grain white rice
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp ground ginger
½ tsp salt
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh dill, finely chopped (optional)

Instructions

1
Heat the olive oil and butter in a medium saucepan over medium heat until the butter is melted and the foam subsides, about 1 minute.
2
Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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