Recipe Display

Mixed rice with chickpeas, raisins & herbs
Cuisine :
Serves 6

50g wild rice
2 tbsp olive oil
220 basmati rice
330ml boiling water
2tsp cumin seeds
1 tsp curry powder
1 tin chickpeas
180ml sunflower oil
1 onion, thinly sliced
tbsp plain flour
100g raisins
2 tbspn chopped flatleaf parsley
1 tbsp chopped coriander
1 tbsp chopped dill
salt & pepper

Boil the wild rice for 40 mins

Put the olive oil in with the basmati rice and boil for 15 mins

Heat up remaining olive oil in a frying pan. Add cumin seeds and curry powder. Add drained chickpeas and pinch of salt. Stir quickly for a minute or two to stop spices burning then transfer to large bowl.

Coat the thinly sliced onion in flour and fry a few slices at a time in the hot sunflower oil.

Put rice, onions, raisins and herbs in the bowl with the chickpeas and mix up.

Serve warm but not too hot.

Largely nicked from Yottam Ottolenghi's Jerusalem.
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