The possibilities are endless when it comes to rice and boy, do we have a super tasty, quick and easy dish inspired by the flavours of glorious, Yotam Ottolenghi. Don't be afraid to make extra for your lunch the next day! Trust us, you'll be glad you did.
Serves: 4
Ingredients
2 cups of basmati rice
3 cups of water
1 brown onion
1/2 cup chopped nuts (almonds, cashews or hazelnuts)
1/2 cup currants (optional)
1 can of chickpeas - drained and washed
2 tbsp olive oil
1-2 tsp salt (according to personal preference)
1 tbsp curry powder
1 tsp garlic powder
1 1/2 tsp ground coriander
1 tsp cumin
Cracked pepper
Zest of 1 lemon
Juice of 1/2 large lemon
A handful of chopped parsley or coriander
Method
Rinse and drain your basmati rice and add to a pot with the water. Bring to the boil and cook for 15-20 minutes or until the water has been absorbed
In the meantime, finely slice your onion into c-shaped strips and fry off in a pan with the olive oil and 1/2 tsp of salt. Keep sauteing until golden brown
Add the onions to the rice, along with the rest of the ingredients (spices, chickpeas, nuts, currants, herbs and lemon) and mix together on a medium heat
And you're done!
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