This fragrant blend of spices, rice and chickpeas is great as a side dish. The cinnamon and cardamon are warming, while the coriander makes it a light and fresh companion to a hearty main. Serve this dish as a fragrant rice with curies and stews. You can easily swop out the basmati rice for wild brown rice or quinoa and the chickpeas for lentils.
This is a recipe from my mother’s kitchen, made often in large quantities to serve all the hungry students popping in every other day! – Franchette, First Fruit Table
- 2 Tbsp Free-range, grass-fed butter
- 1 Finely chopped onion
- 1/2 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Ground black pepper corns
- 1 tsp Ground cinnamon
- 1 tsp Cardamon seeds
- 1 cup Organic basmati rice
- 375ml Boiled water
- 2 Tbsp Brown vinegar
- 1 tsp Honey
- 1 cup Fresh chopped coriander, loosely packed
- 1 cup Cooked chickpeas or a drained can
- Over a medium heat, melt the butter and sauté the onions until soft. Add the spices and fry for two minutes.
- Add the rice and the chickpeas and stir until everything has been coated with butter. Add the boiled water and close with a tight-fitting lid. Simmer for 15 to 18 minutes, don’t stir.
- Add the honey and the vinegar to the cooked rice and stir it through. Serve with the fresh coriander