Wild Rice and Chickpeas with Crispy Shallots

Adapted from https://ohsweetbasil.com/wild-rice-and-chickpeas-with-crispy-shallots-recipe/

Servings: 6

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

For the Rice:

1) 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.

2) 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:

1) 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.

2) 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.

3) Once the rice is done, add the shallots, chickpeas and chopped parsley and serve!