This Ottonlenghi recipe is great – it’s pretty simple, but it looks great, tastes great, and is pretty wonderful for picky eaters since as well as being vegetarian it’s also gluten and dairy free. If we’re honest, everyone is winning.
What you need:
- 50g wild rice
- 220g basmati rice
- 330ml boiling water
- 2 tsp cumin seeds
- 1 1/2 tsp curry powder
- 240g tinned chickpeas (drained)
- 180ml sunflower oil
- 1 onion, thinly sliced
- 1/2 tbsp plain flour
- 100g golden berries
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- salt and black pepper
It’s pretty simple:
- Put the wild rice in a small saucepan, cover with plenty of water, bring to a boil and simmer for 40 minutes, until cooked but still quite firm. Drain and set aside.
- To cook the basmati rice, pour a teaspoon of olive oil into a medium saucepan and place on high heat. Add the rice and a quarter-teaspoon of salt, and stir as it warms up. Add the boiling water, reduce the heat to minimum, cover with a tight lid and leave for 15 minutes.
- Remove from the heat, lift off the lid, cover the pot with a tea towel, then put the lid on top and leave to rest for 10 minutes.
- Meanwhile, prepare the chickpeas. Heat the remaining olive oil in a small saucepan. Add the cumin and curry powder, and after a couple of seconds add the chickpeas and a quarter-teaspoon of salt; act fast, or the spices may burn. Stir for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.
- Wipe the pan clean, add the sunflower oil and place on a high heat. Once the oil is hot, mix the onion and flour with your hands. Take some of the mix and carefully place in the oil. Fry for two or three minutes, until golden-brown, transfer to kitchen paper and sprinkle with salt. Repeat in batches until all the onion is fried.
- Finally, add both types of rice to the chickpea bowl, along with the currants, herbs and fried onion. Stir and season to taste. Serve warm or at room temperature.