Basmati and Wild Rice with Chickpeas, Currents and Herbs

Name: Basmati and Wild Rice with Chickpeas, Currents and Herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 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 drained chickpeas; 3/4 cup sunflower oil; 1 medium onion; 1 1/2 tsp all-purpose flour or gluten-free flour; 2/3 cup dried currents; 2 Tbsp chopped flat leaf parsley; 1 Tbsp chopped cilantro; 1 Tbsp chopped dill; Salt and freshly ground black pepper

User Reviews

3.5

156 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
528 kcal
Course
Side Dish
Cuisine
Mediterranean

Basmati and Wild Rice with Chickpeas, Currents and Herbs

Julie Valencia

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A gorgeous vegan and gluten free basmati rice pilaf can be a side dish or a meatless meal!

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Ingredients

Servings

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 I used garam masala spice mix, mainly because I was out of curry
1 1/2 cups drained chickpeas I used one 14 oz can
3/4 cup sunflower oil
1 medium onion very thinly sliced
1 1/2 tsp all-purpose flour or gluten-free flour I used a few tablespoons to make the dredging easier
2/3 cup dried currents
2 Tbsp chopped flat leaf parsley I doubled or tripled the amount of chopped herbs
1 Tbsp chopped cilantro
1 Tbsp chopped dill
Salt and freshly ground black pepper

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Instructions

Cover the wild rice with plenty of water and bring to a boil in a small saucepan. Simmer for about 40 minutes, then drain and set aside.
To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 15 minutes.
Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.
Heat the remaining 1 1/2 Tbsp olive oil in a saucepan over high heat. Add the cumin seeds and the curry, then the chickpeas and 1/4 tsp of salt. Stir fry the chickpeas for a couple of minutes, then transfer them to a large bowl.
Wipe out the pan and pour in the safflower oil. Heat until very hot. Toss the onions with the flour, separating the onion rings as you do. Check to see if the oil is hot enough by dropping an onion in. It should sizzle vigorously. Dust any excess flour off the onions and fry them, in batches, until deep golden brown. This should only take a couple of minutes. Set the onions on paper towels to drain.
Mix the two rices, the chickpeas, currents and herbs together in a bowl. Add salt and pepper to taste, and top with the fried onions. Serve warm or at room temperature.

Notes

~~~ from Jerusalem

Nutrition Information

Show Details

Calories 528kcal (26%) Carbohydrates 66g (22%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 21g Sodium 12mg (1%) Potassium 307mg (9%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 36IU (1%) Vitamin C 2mg (2%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 528 kcal

% Daily Value*

Calories	528kcal	26%
Carbohydrates	66g	22%
Protein	8g	16%
Fat	26g	40%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	21g	105%
Sodium	12mg	1%
Potassium	307mg	7%
Fiber	4g	16%
Sugar	10g	20%
Vitamin A	36IU	1%
Vitamin C	2mg	2%
Calcium	51mg	5%
Iron	2mg	11%