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Mixed rice with chickpeas, raisins & herbs
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Cuisine : |
Serves 6
50g wild rice
2½ tbsp olive oil
220 basmati rice
330ml boiling water
2tsp cumin seeds
1½ tsp curry powder
1 tin chickpeas
180ml sunflower oil
1 onion, thinly sliced
½ 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 ½ 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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