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Dijon Chickpea Wild Rice

August 26, 2016
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Vegetarian
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Posted by Leone Lakhani

I EAT TOO MUCH MEAT. I COULD HAVE MEAT FOR BREAKFAST, LUNCH AND DINNER. I KNOW THAT’S NOT GOOD FOR ME. SO LATELY, I’VE BEEN TRYING TO EAT MORE PLANT PROTEINS.

The problem is I don’t find most vegetarian meals filling without an added starch (which I try to avoid). So I was looking for something that ticked all my boxes: vegetarian, plant protein, no starch.

My solution: wild rice. Wild rice is actually a grass not a grain, so there’s no gluten.

I looked at many recipes for inspiration and settled on yet another Ottolenghi as the basis for this dish.

HERE’S MY TAKE:

Serves 4.

INGREDIENTS:

  • 1/2 tbsp olive oil
  • 1/2 cup wild rice
  • 1 1/3 low-sodium vegetable stock (or the amount dictated by the package instructions)
  • 2 tsp cumin seeds
  • 1 1/2 tsp curry powder
  • 1 can organic chickpeas rinsed and drained
  • 1/2 cup sunflower or grapeseed oil
  • 1 large onion, thinly sliced
  • 1/2 tbsp plain flour
  • 2 tbsps raisins
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped dill
  • salt and black pepper
  • 2 tbsp Dijon mustard
  • Juice of 1-2 lemons

*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.

METHOD:

  1. First place the wild rice in a small saucepan and prepare as per package instructions. Or add the stock, bring to a boil, simmer for about 40 minutes or until the rice is cooked but still firm. Drain and set aside.
  2. Now prepare the onions. Heat the sunflower oil in a shallow pan and bring to boil. Dip the onions lightly in the flour to coat lightly. Place the onions in the hot oil carefully. Fry for 2 to 3 minutes until golden brown, then transfer to paper towels to drain. Sprinkle with salt. RepeatĀ  until all onion is fried. Set aside.
  3. Prepare the raisins by putting them into a bowl of cup. Add boiling water and set aside.
  4. Now prepare the chickpeas. Heat the olive oil in a large saucepan over high heat. Add the cumin seeds and fry for a minute. Add the curry powder and sautee for a few seconds. (Be careful not to burn the spices.)
  5. Add the chickpeas. Mix well in the spices.
  6. Stir for a minute or two, just until the chickpeas are warmed through. Add the Dijon mustard and mix again.
  7. Add the wild rice, raisins and onions back in. Mix well and heat through.
  8. Finally, add the the parsley and dill. Mix again.
  9. Add the lemon juice and large pinch of salt. Taste and adjust seasoning.
  10. Serve.

SAVORY SOUNDSFullSizeRender

ONE OF MY CHILDHOOD FRIENDS — WHO I HAVEN’T SEEN HIGH SCHOOL — IS A DJ IN ISTANBUL. THANKS TO SOCIAL MEDIA, I GET TO HEAR MANY OF HIS COOL MIXES.

So this week, I’m sharing one of his brilliant playlists. Check this out — and some of his other Mixcloud mixes. You’ll find something for every mood.

Tags
chick peasdijondilllemonmustardparsleywild rice
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