Basmati and Red Rice Pilaf with Curried Chickpeas
Serves 6
Ingredients
1/3 cup red or wild rice
4 Tb. olive oil, divided
1 cup basmati rice
1 1/2 tsp. curry powder
1 tsp. ground cumin
1 1/2 cups cooked chickpeas, rinsed and drained
2/3 cup currants
salt and pepper, to taste
1/4 cup chopped Italian parsley
2 Tb. cilantro, chopped
1 medium onion, sliced thinly
Procedure
Place the red or wild rice in a small saucepan and cover with water by about two inches. Bring to a boil, lower the heat, cover and simmer until tender about 30 to 40 minutes. Drain, and set aside.
Meanwhile, heat a small saucepan over medium heat and add 1 Tb. of the olive oil. Saute the basmati rice in the oil for 2 minutes, stirring, add salt and pepper to taste and 1 1/2 cups boiling water, cover the pan. Cook over medium low heat until all the water is absorbed about 15 minutes. Remove from the heat and leave the lid on, set aside.
Heat 2 Tb. of the oil in a small skillet over medium heat. Add the curry, cumin and chickpeas and stir. Heat through and then transfer to a large bowl. Wipe the pan clean. Heat the same small skillet and add the remaining tablespoon of oil. Add the sliced onion and cook over medium low heat until brown and caramelised, about 15 minutes.
Fluff the basmati rice with a fork and transfer to the bowl with the chickpeas. Add the cooked red rice, currants, parsley, cilantro and season with salt and pepper to taste. Cover to keep warm.
Serve the rice warm or room temperature with the onions on top.
