Basmati & Wild Rice with Chickpeas, Raisins & Herbs
This flavourful, Sephardi-inspired dish comes from celebrity chef Yoram Ottolenghi's popular recipe book, Jerusalem (Random House, 2012). A wonderful combination of distinct ingredients that complement each other, this dish can be used as a vegetarian main or a side to tangy chicken or fish. Serve warm or at room temperature.
Click for more Side Dishes.
Serves: 6
Time: Over the course of 60 minutes
Ingredients
1/2 cup (50 g.) wild rice
2 1/2 tablespoons olive oil
1 cup (220 g.) basmati rice
1 1/2 cups (330 ml.) boiling water
2 teaspoons cumin
1 1/2 teaspoons curry powder
1 1/2 cups (240 g.) cooked or canned chickpeas. Drain.
few tablespoons vegetable oil (canola, sunflower or corn), as needed
1 medium onion, thinly sliced
1 1/2 teaspoons flour
2/3 cups (100 g.) raisins, currants or cranberries
2 tablespoons parsley, chopped (optional)
1 tablespoon cilantro, chopped (optional)
1 tablespoon dill, chopped (optional)
Salt and pepper
Method
Put the wild rice in a small saucepan and cover with plenty of water and a lid. Bring to a boil and leave the pot to simmer for about 30-40 minutes, until the rice is cooked but still firm. Drain and set aside.
Heat about 1 tablespoon of olive oil on high in a medium saucepan. Add the basmati rice and 1/4 teaspoon salt and stir as you warm up the rice. Carefully add the boiling water and decrease the heat to very low. Cover the pan with a tight-fitting lid and leave to cook for about 15 minutes.
Remove the pan from the heat. Uncover the pan and drape a clean tea towel over the top. Put the lid on again and let the pot sit for 10 minutes. The towel will absorb the remaining moisture in the rice.
While the basmati rice is cooking, prepare the chickpeas. Heat the remaining olive oil in a small saucepan over high heat. Add the cumin and curry and stir quickly. Add the chickpeas and 1/4 teaspoon salt. Stir constantly so the spices don't burn in the oil. Stir on high heat for a minute or two, just to heat the chickpeas. Transfer to a large mixing bowl.
Wipe the saucepan clean. Using your hands, toss the onions in the flour to coat them slightly.
Pour in the vegetable oil in the saucepan and turn the heat to high. Make sure the oil is hot by throwing in a small piece o onion; it should sizzle vigorously.
Fry the onions in the oil (being careful to avoid the hot oil spitting) for 2-3 minutes until golden brown, then transfer to a paper towel to drain and sprinkle with salt.
To complete the dish, add both types of rice to the chickpeas and then add the raisins, the chopped herbs you are using (parsley, cilantro, dill) and most of the fried onions, reserving a few for a topping. Stir and add salt and pepper to taste. Decorate the top with the remaining onions and parsley.
This flavourful, Sephardi-inspired dish comes from celebrity chef Yoram Ottolenghi's popular recipe book, Jerusalem (Random House, 2012). A wonderful combination of distinct ingredients that complement each other, this dish can be used as a vegetarian main or a side to tangy chicken or fish. Serve warm or at room temperature.
Click for more Side Dishes.
Serves: 6
Time: Over the course of 60 minutes
Ingredients
1/2 cup (50 g.) wild rice
2 1/2 tablespoons olive oil
1 cup (220 g.) basmati rice
1 1/2 cups (330 ml.) boiling water
2 teaspoons cumin
1 1/2 teaspoons curry powder
1 1/2 cups (240 g.) cooked or canned chickpeas. Drain.
few tablespoons vegetable oil (canola, sunflower or corn), as needed
1 medium onion, thinly sliced
1 1/2 teaspoons flour
2/3 cups (100 g.) raisins, currants or cranberries
2 tablespoons parsley, chopped (optional)
1 tablespoon cilantro, chopped (optional)
1 tablespoon dill, chopped (optional)
Salt and pepper
Method
Put the wild rice in a small saucepan and cover with plenty of water and a lid. Bring to a boil and leave the pot to simmer for about 30-40 minutes, until the rice is cooked but still firm. Drain and set aside.
Heat about 1 tablespoon of olive oil on high in a medium saucepan. Add the basmati rice and 1/4 teaspoon salt and stir as you warm up the rice. Carefully add the boiling water and decrease the heat to very low. Cover the pan with a tight-fitting lid and leave to cook for about 15 minutes.
Remove the pan from the heat. Uncover the pan and drape a clean tea towel over the top. Put the lid on again and let the pot sit for 10 minutes. The towel will absorb the remaining moisture in the rice.
While the basmati rice is cooking, prepare the chickpeas. Heat the remaining olive oil in a small saucepan over high heat. Add the cumin and curry and stir quickly. Add the chickpeas and 1/4 teaspoon salt. Stir constantly so the spices don't burn in the oil. Stir on high heat for a minute or two, just to heat the chickpeas. Transfer to a large mixing bowl.
Wipe the saucepan clean. Using your hands, toss the onions in the flour to coat them slightly.
Pour in the vegetable oil in the saucepan and turn the heat to high. Make sure the oil is hot by throwing in a small piece o onion; it should sizzle vigorously.
Fry the onions in the oil (being careful to avoid the hot oil spitting) for 2-3 minutes until golden brown, then transfer to a paper towel to drain and sprinkle with salt.
To complete the dish, add both types of rice to the chickpeas and then add the raisins, the chopped herbs you are using (parsley, cilantro, dill) and most of the fried onions, reserving a few for a topping. Stir and add salt and pepper to taste. Decorate the top with the remaining onions and parsley.