What a lovely side dish this is – or it could be a vegetarian entrée, it’s so filling and complete with nutrition! Technically, I used golden raisins since I didn’t have any currants. It was just fabulous!
Looking for a variety-packed side dish (a carb) to serve with the big family dinner I did recently, I decided to try this wild and basmati rice (my favorite kind of white rice) side salad. My cousin, who has to eat GF, was all over it (1 1/2 teaspoons of flour is called for in the recipe, to coat the onion topping, so I used his GF flour instead). My D-I-L thought it was a great find, and one she could make and pack small cups into her son’s lunch. I don’t think anyone didn’t like it, and I certainly heard only positive descriptors, so I’d say this dish was a hit. I’d definitely make it again.
Wild rice features in this, and I used one of those already-cooked packets. If you don’t have that, just make it from scratch as instructed in the recipe.
RICE CONUNDRUM: The rice is a bit of a perplexing method. Well, let’s just say that I doubted the accuracy of the recipe when I began making it . . . for over 2 cups of white rice you used just 1 1/2 cups of water? Eh what? Surely I thought that was a typo. You need more water than rice, making it in a traditional method. I went back to the recipe in Jerusalem: A Cookbook by Yotam Ottalenghi. Nope, it was right. So I went on the ‘net, thinking there would be others who had posted this recipe. Yes, but the few there all showed using the same amount of water. I went to Ottolenghi’s website, thinking there might be an errata page (book errors), but no, there wasn’t. I went to my food chemistry book, Harold McGee’s small encyclopedia, On Food and Cooking: The Science and Lore of the Kitchen. He has no less than 6 pages of info about rice (no recipes) and in one section it did elaborate that different cultures/cuisines use different proportions of water (no specifics) and he briefly discussed the Middle East’s penchant for flavorings, and the use of oil and butter. No help there. I did a google search on “how to slow steam rice” and that brought up about 100 slow-cooker methods. I took out the “slow” and then got dozens of youtube links to show me exactly how to steam rice. Not what I needed. I even went to the publisher’s website (Random House) hoping for an errata page. I couldn’t find one. What’s with that? Publishers always used to have an errata page.
So, what did I do? I cooked the rice according to the directions, but were I to make this again, I would increase the water by about half. Usually rice needs twice as much water to rice. I’d make it with 1 1/2 times the amount of water to see if that works. The rice is slow-slow cooked on the cooktop – I used my risottos cooker on its slow cooker setting and in the allotted 15 minutes it ran out of water. I let it sit for a bit, thinking that the grains would cook a bit more. I tasted it. It was okay – just a bit crunchy. Surprise. And yet, to me, the rice was on the firm side, for sure.
Once both rices are ready, you begin adding ingredients – herbs, spices, then the raisins. The chickpeas (garbanzos) are sautéed in some oil and spices too (so the flavorings stick to the beans) and those are added in. The onion is a common thread in Middle Eastern rice and grain salads, and not just onion added to the carb, but prepared separately. I didn’t deep fry the onion as the recipe indicated as I was using my cousin’s GF flour and wasn’t certain how it would react to frying, so I just used a few tablespoons of oil and did it that way. Next time I think I’d make more onions and I’d caramelize them, since that adds so much flavor. And I’d leave out the flour – some people made the onions like onion rings, but I prefer the full-bodied flavor of caramelized onions and would mix them in. I added in a bit more olive oil at the end because I thought the dish was very (too) dry, but you can go without that.
What’s GOOD: this was a wonderful side dish. I still question the quantity of water to rice and will alter the recipe if/when I make it again. The flavors were wonderful. The golden raisins (or currants) add such a surprise taste in the savory rice. It’s colorful and everyone liked it a lot.
What’s NOT: it does take a bit more time than some dishes, but none of it was difficult or all that time consuming. If I made caramelized onions next time, THAT would take some extra time.
* Exported from MasterCook *
Basmati and Wild Rice with Chickpeas, Currants and Herbs
Recipe By: Jerusalem: A Cookbook, by Ottolenghi
Serving Size: 6
1/3 cup wild rice
2 1/2 tablespoons olive oil
2 1/4 cups basmati rice
1 1/2 cups boiling water [my opinion – it needs more water]
2/3 cup currants
2 tablespoons flat-leaf parsley — chopped
1 tablespoon dill weed — minced
1 tablespoon chopped cilantro
Drizzle more oil before serving if salad seems dry
2 teaspoons cumin seeds
1 1/2 teaspoons curry powder
1 1/2 cups garbanzo beans, canned — drained, rinsed, towel dried
3/4 cup sunflower oil, for frying the onions (or other vegetable oil) [I used about 2 T. instead]
1 medium onion — thinly sliced * see notes
1 1/2 teaspoons all-purpose flour
1. 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.
2. 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.
3. Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.
4. 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.
5. ONION: 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. *NOTE: next time I would use twice as much onion and I’d caramelize it in oil rather than batter and fry them, only to chop them up to add to the rice mixture.
6. 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.
Per Serving (altogether incorrect because it assumes you consume the oil you fry the onions in): 445 Calories; 8g Fat (16.4% calories from fat); 12g Protein; 83g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 232mg Sodium.