Kripalu Recipe: Wild Rice and Hazelnut Pilaf
One-pot meals rock! Today’s Kripalu Recipe is perfect for a potluck—or make it for dinner and have the leftovers for lunch the next day. This vegan, gluten-free recipe contains an unusual ingredient: fresh fennel, which offers anti-inflammatory, antioxidant, and immune-boosting benefits.
Serves four.
1/2 cup wild rice
1 cup long-grain brown rice
2 1/2 cups vegetable stock or water
Pinch of sea salt
1 1/2 cups sliced fresh fennel bulb
1 tablespoon extra-virgin olive oil
1/2 cup toasted hazelnuts, chopped
1/2 cup dried currants
1/4 cup chopped parsley
Rinse the rice and drain. Place in a medium saucepan with the vegetable stock or water and the salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until rice is tender and the liquid is evaporated, about 20 minutes. Heat oven to 400 degrees.
Toss the fennel with the olive oil and a pinch of salt. Place on a baking sheet and roast until tender, about 15 minutes.
Fluff the rice and gently stir in the hazelnuts, currants, and roasted fennel. Season with a little salt and pepper, if desired. Garnish with the parsley.