Rice Fennel Pilaf

In this rice dish, the flavors of the fennel with the onions, red pepper and coconut oil is so delicious. Adding the coconut oil after the rice has been cooked, adds a lot of moisture and helps in the absorption of other nutrients such as vitamins, minerals and amino acids… Enjoy!


  • 1/2 cups basmati rice
  • 2 cups chicken broth
  • 2 tbsp coconut oil
  • 1 tsp ground fennel
  • 1 tsp sea salt
  • 1/2 small onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 2 tbsp fresh parsley, chopped


  1. Add 1 tbsp coconut oil to a medium stove top pan on high – medium heat and cook until melted. Add onion, red pepper, fennel and sea salt. Cook until fragrant and the onion is translucent
  2. Mix the rice in with the spices and vegetables. Once the rice has been covered in the spices, add the chicken broth
  3. Do not stir the rice anymore and cover with a lid on medium – high heat. Bring to a boil. Cook for approx 5 minutes boiling.  Lower the heat to medium temperature, bring to a simmer and cook for another 10 minutes, until the liquid starts to evaporate, turn down the temperature to low and cook for another 10- 12 minutes until the liquid is completely evaporated and rice is fluffy
  4. Remove from heat. Stir in 1 tbsp coconut oil and fresh parsley and serve

Yield: 4-6


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