Fennel & Green Garbanzo Polo

1. 1

   Melt the ghee in a heavy bottom pan. Add Basmati rice and toast in the ghee until it begins to emit a characteristic fragrant aroma.

2. 2

   Add the boiling water along with the salt, give the mixture a good stir to dislodge the grains that are holding on to the bottom of the pan. Lower the heat to barely above a simmer, cover with a lid and allow the rice to cook & absorb all the liquid. (~ 20 minutes), Fluff and set aside.

3. 3

   Using a mandolin, slice the fennel bulb into thin slices. Reserve the fronds. combine fennel with the shallots and the sweet pepper in a large bowl. Drizzle with the olive oil, and season with Salt & fresh crushed pepper. Using clean hands, toss the vegetables to coat evenly with the olive oil. Layer evenly on a baking sheet and roast in a 450 F oven until the shallots turn translucent and begin to caramelize. (~ 30 min)

4. 4

   Steam the Fresh green garbanzo (or edamame) until done and set aside.

5. 5

   In a large mixing bowl add 2 cups of rice, the steamed garbanzo and the roasted fennel, Shallot & pepper mix.

6. 6

   Heat the ghee until almost smoking and add the fennel & nigella seeds. once the fennel seeds 'split' (like cumin under similar conditions) pour this tempering into the rice mixture. You may add the paprika if you choose into the oil just before pouring it into the rice. Gently fold the mixture to combine the ingredients. Taste and adjust for seasoning with the salt & pepper. Garnish with the Fennel fronds & serve warm with tsatziki, raita or plain yogurt.

* Per serving · 4 servings · Values may vary.

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