Makes 6 servings.
Nutritious, delicious and you can make it as flavorful as you like by adjusting the amount of cumin and curry powder that you use.
I like mine not very perfumed.
INGREDIENTS:
- 1 cup Basmati light brown rice
- 1 ¼ cups water
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt.
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon cumin, approx
- ½ teaspoon curry powder, approx
- ½ cup dried currants
- 1 can 15.5 ounces chickpeas, drained
- 1 cup loosely packed flat leaf parsley, coarsely chopped
- 8 sprigs dill, snipped with scissors.
- Kosher salt
- Freshly ground black pepper.
PREPARATION:
- In a heavy small saucepan with a cover bring to a boil over high heat the rice, water, oil and salt. Lower the heat and simmer covered for about 20 minutes. The rice should be soft and the water absorbed.
- In a small skillet, heat 1 tablespoon oil, then add the cumin and curry powder. Stir for a minute to bring out the flavor of the spices. Add to the rice and combine well.
- Add the currants, chickpeas, parsley and dill. Season to taste.
