Basmati and Wild Rice with Chickpeas, Currants and Herbs
Admittedly, this recipe has a lot of steps, but the cooking itself is fairly straightforward and the results are out of this world! I also discovered it goes great with Roasted Red Cabbage . You can sub it in for the fried onions or go for the gusto and include both. Recently we had friends over for dinner. I made sure to double the recipe so I could have leftovers the next day! Basmati & Wild Rice with Chickpeas, Currants & Herbs adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi Serves 6 Place in a medium sauce pan with a tightly fitting lid: 1/ 3 cup wild rice (50g) 2 cups water Bring to a boil, then turn down heat to simmer for about 30-35 minutes, or until the rice is cooked but still quite firm. Set a sieve over a bowl and drain wild rice, reserving any remaining cooking liquid for the next step. Place drained wild rice in a large serving bowl. Wipe dry the same medium saucepan and heat over high heat: 1 tbs olive oil Add to saucepan: