Pollen Pilaf

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  • 2 cups long-grain white rice, rinsed until water is clear
  • 3 cups chicken broth or water
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 cup diced red bell pepper
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup unsalted butter
  • 2 scallions (green onions), thinly sliced
  • 2 tablespoons chopped flat-leaf parsley
  • Pinch red pepper flakes, to taste
  • 1 teaspoon fennel pollen


Cook rice in broth or water with salt and pepper.
Fluff with a fork and place in a serving bowl.
Stir in remaining ingredients.

This is great served with Pork Chops with Blood Orange, Fennel Pollen and Viognier Wine Sauce.
Recipe from Central Market Poulsbo - Culinary Resource Center
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