Basmati and Wild Rice with Chickpeas, Currants and Herbs

My son-in-law got a new cookbook early this year and he hadn't had an opportunity to make anything from it.  My daughter and I decided to surprise him and make something from the cookbook for dinner.  What a good decision that was.  We had an amazing dish that was packed with flavor and could be served as a vegetarian main course or as a side dish by adding chicken. We decided to use it as a side dish and put a Moroccan rub on some chicken thighs.

The cookbook is Jerusalem A Cookbook by Yotam Ottolenghi.  It has some recipes that I am really excited to prepare.  I can hardly wait to make the Basmati and Wild Rice with Chickpeas, Currants and Herbs when I get home....it was so tasty.  Actually, I think I will build a menu from this cookbook for out next gourmet group get together.

Basmati and Wild Rice with Chickpeas, 

Currants and Herbs

Jerusalem A Cookbook by Yotam Ottolenghi

1/3 cup wild rice
2 1/2 Tbsp olive oil
2 1/4 cups basmati rice
Scant 1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
1 1/2 cups cooked and drained chickpeas (canned are fine)
3/4 cup sunflower oil (We used canola oil.)
1 medium onion, thinly sliced
1 1/2 tsp all-purpose flour
2/3 cup currants
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped cilantro
1 Tbsp chopped dill
Salt and freshly ground black pepper

Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm.  Drain and set aside.

To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat.  Add the rice and 1/4 teaspoon salt and stir as you warm up the rice.  Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes.

Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.

While the rice is cooking, prepare the chickpeas.  Heat the remaining 1 1/2 tablespoon olive oil in a small saucepan over high heat.  Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 1/4 teaspoon salt; make sure you do this quickly or the spices may burn in the oil.  Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.

Wipe the saucepan clean, pour in the sunflower oil, and place over high heat.  Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.  Use your hands to mix the onion with the flour to coat it slightly.  Take some of the onion and carefully (it may spit!) place it in the oil.  Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt.  Repeat in batches until all the onion is fried.

Finally, add both types of rice to the chickpeas and then add the currants, herbs, and fried onion.  Stir, taste, and add salt and pepper as you like.  Serve warm or at room temperature.

PRINTABLE RECIPE

The dish is quite flexible....any combination of rice can be used.  I made it without wild rice at my daughter's and with wild rice at home...it was tasty either way.  It does make quite a bit so be prepared for leftovers!

My son-in-law sent me a copy of the cookbook!!  Such a nice guy....I have a menu all planned...