Basmati and Wild Rice with Chickpeas, Currents and Herbs
User Reviews
3.5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
528 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Basmati and Wild Rice with Chickpeas, Currents and Herbs
Description
Basmati and Wild Rice with Chickpeas, Currants and Herbs features two types of rice cooked separately to control texture. Wild rice is simmered until tender and drained, offering a firm, chewy bite. The basmati rice is cooked gently in boiling water with olive oil, then rested covered to become light and fluffy. Spice-roasted chickpeas with cumin seeds and curry powder lend a warm, earthy flavor, complemented by the sweetness of dried currants. Thinly sliced onions are crisp-fried to add a contrasting crunch. Finally, fresh flat leaf parsley, cilantro, and dill are folded through the mix, lending herbal freshness that brightens the dish. This combination balances nutty grains, tangy sweetness, and savory spiced legumes, ideal as a vegetarian main or a side.
The layers of toasted spices and fresh herbs come together without excessive oil or heavy sauces, making it a dish with distinct components that stand out individually but unite harmoniously on the palate. The texture interplay—some grains fluffy, some chewy, with a hint of caramelized onion crispness—makes for an interesting mouthfeel.
While it works well served warm or at room temperature, the dish can be enjoyed alongside roasted vegetables or grilled proteins. It's a versatile accompaniment or meatless centerpiece.
Ingredients
- 1/3 cup wild rice
- 2 1/2 Tbsp olive oil
- 2 1/4 cups basmati rice
- water scant 1 1/2 cups, boiling
- 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 chickpea I used one 14 oz can, drained
- 3/4 cup sunflower oil
- 1 onion very thinly sliced, medium
- 1 1/2 tsp all-purpose flour I used a few tablespoons to make the dredging easier, or gluten-free flour
- 2/3 cup dried currants
- 2 Tbsp flat leaf parsley I doubled or tripled the amount of chopped herbs, chopped
- 1 Tbsp cilantro chopped
- 1 Tbsp dill chopped
- salt freshly ground
- black pepper freshly ground
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
- Make sure to rinse both wild and basmati rice well before cooking to improve texture.
- Use drained canned chickpeas for convenience, pat dry for better frying results.
- Adjust the amount of spices such as cumin and curry powder to taste depending on preferred warmth and aroma.
- The dried currants add sweetness; feel free to substitute with raisins or chopped dried apricots if needed.
- Fresh herbs should be added just before serving to maintain their brightness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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