Delicious Basmati and Wild Rice with Chickpeas, Currants and Herbs Recipe

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A beautiful basmati rice pilaf that is gluten- and vegan-free can be a main dish or a side item.

– 1/3 cup wild rice – 2 1/2 Tbsp olive oil – 2 1/4 cups basmati rice – scant 1 1/2 cups boiling water – 2 tsp cumin seed – 1 1/2 tsp curry powder, I used garam masala spice mix, mainly because I was out of curry – 1 1/2 cups drained chickpeas, I used one 14 oz can – 3/4 cup sunflower oil – 1 medium onion, very thinly sliced – 1 1/2 tsp all-purpose flour or gluten-free flour, I used a few tablespoons to make the dredging easier – 2/3 cup dried current – 2 Tbsp chopped flat leaf parsley, I doubled or tripled the amount of chopped herb – 1 Tbsp chopped cilantro – 1 Tbsp chopped dill – salt and freshly ground black pepper



Cook wild rice in a small pot. Drain, set aside after 40 minutes. In a medium pot with a tight lid on high, heat a tablespoon of olive oil to cook basmati rice. 

Step 1

Step 2

Add rice and 1/4 tsp salt to oil and stir. Carefully add boiling water, reduce heat to very low, cover, and simmer for 15 minutes.

Step 3

Leave the pan on a clean towel for 10 minutes after turning off the heat. In a pot, heat the remaining 1 1/2 Tbsp olive oil on high. Cumin, curry, chickpeas, 1/4 tsp salt. 

Step 4

Add chickpeas to a big bowl after a few minutes of stir-frying. Clean the pan and add safflower oil. Very hot. Divide the onion rings and toss in flour. 

Step 5

To test oil heat, drop an onion in. Ensure it sizzles. Batch-fry onions till deep golden brown, shaking off excess flour. A few minutes should do it. 

Step 6

On paper towels, drain onions. Mix two rices, chickpeas, currents, and herbs in a bowl. Salted and peppered, top with fried onions. Warm or room-temperature.

Also See

Provençal Style Stuffed Onions Recipe