Creative Culinary Solutions

Vegan Spiced Jasmine Rice Pilaf

Name: Vegan Spiced Jasmine Rice Pilaf
Yield: 8
Ingredients: 750 mL (3 cups) of prepared No-Chicken Soup Base, Plant-Based60 mL (4 tbsp) of olive oil1 medium onion, finely chopped1 small fennel bulb, finely chopped4 cloves of garlic, finely chopped3 mL (1/2 tsp) of ground coriander3 mL (1/2 tsp) of ground tumeric500 mL (2 cups) of jasmin rice125 mL (1/2 cup) of chopped unsalted, roasted almonds, divided60 mL (4 tbsp) of coarsely chopped fresh cilantro Kosher salt and freshly ground black pepper

An easy side dish to kick your meal up a notch in color and flavor, this vegan rice pilaf is easy enough for a weeknight, and nice enough for a big dinner!

Difficulty:	10/20
Yield serving:	8
Preparation time:	minutes
Cooking time:	minutes

Difficulty

10/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

750 mL (3 cups) of prepared No-Chicken Soup Base, Plant-Based
60 mL (4 tbsp) of olive oil
1 medium onion, finely chopped
1 small fennel bulb, finely chopped
4 cloves of garlic, finely chopped
3 mL (1/2 tsp) of ground coriander
3 mL (1/2 tsp) of ground tumeric
500 mL (2 cups) of jasmin rice
125 mL (1/2 cup) of chopped unsalted, roasted almonds, divided
60 mL (4 tbsp) of coarsely chopped fresh cilantro
Kosher salt and freshly ground black pepper

Preparation

Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes.
Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.
Add no-chicken soup base, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes.
Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.
Stir in fennel fronds and half of almonds. Top with cilantro and remaining almonds.