Wild Rice and Chickpeas with Crispy Shallots

Ingredients

For The Rice

• 1 Tablespoon Olive oil
• 1 Onion, sliced thin
• 1/3 Cup Wild Rice
• 1 Cup Basmati Rice
• 1/4 teaspoon Salt
• 1 3/4 Cups Water
• 2 Sticks Cinnamon, broke in half
• 2/3 Cups Craisins, or 1/3 cup dried currants and 1/3 cup golden raisins

For the Topping

• 2 teaspoons Cumin
• 1 1/2 teaspoons Curry Powder
• 1 Can Chickpeas, drained, rinsed and dried
• 1 Shallot, thinly sliced
• 2 teaspoons Flour
• pinch of salt
• 2 Tablespoons Parsley, chopped

Steps

1. For the Rice:

2. Place the olive oil in a pan over medium heat and add the onion. Cook, stirring occasionally for 10-15 minutes or until golden.

   Transfer to a bowl.

3. Add a little more oil and the rices, and the caramelized onions. Cook, stirring continuously for 2 minutes. Add the water, salt, cinnamon and craisins and bring to a boil. Once boiling, reduce the heat to a summer, add the lid and cook until all of the water is gone and rice is tender, about 30-40 minutes.

   For the topping:

4. Meanwhile, in a dish, toss together the chickpeas and the spices, cumin and curry. Heat a little oil in a pan over medium heat and toss the chickpeas into the pan, stirring occasionally until the chickpeas are heated through and dried out, about 5 minutes. Set aside in a dish.

5. In a bowl, toss the shallots with the flour and salt. Add a few teaspoons of oil to the pan and fry the shallots then remove to a paper towel lined plate.

6. Once the rice is done, add the shallots, chickpeas and chopped parsley and serve!