- 2 tsp canola oil
- 2 tsp mustard seed
- 1 tsp cumin seed
- one onion diced
- 1 tablespoon minced fresh ginger
- 2.25 cups broth--chicken or vegetable if you're vegan
- 1 cup basmati rice
- 1 can chickpeas drained
- 1 carrot shredded
- 1/3 cup currants
- fresh cilantro and roasted cashews for garish
In a non-stick skillet heat the oil and add mustard and cumin seed. When mustard seed pops add the onion, ginger, and carrot and saute until onion is tender. To this add the broth, rice, chickpeas and currants. Pour into a covered casserole dish and bake covered at 350 degrees until the rice is tender and broth is absorbed.
When serving sprinkle each portion with cashews and cilantro.
I used coconut milk in place of the broth (the kind you find in the refrigerated case with the regular milk--it was 50 calories for one cup--I needed to use it up) and added chicken bouillon powder for flavor and to add some salt since the recipe didn't have salt. And I didn't have currants so I replaced them with golden raisins. As well, I dumped it all into my rice cooker instead of baking in the oven. The rice cooker turns off automatically when the liquid is absorbed.
Also, while I love and prefer basmati rice until I can buy it at an Indian grocery I refuse to pay $5 for a pound of rice, so I used converted rice, the store brand. It was very good and didn't get gummy as some plain rice tends to do. Jasmine rice would probably work well and it is less expensive than basmati.
I served this with plain yogurt--for protein--garlic naan (Indian bread), mango chutney and sliced fresh tomatoes from the garden. Don't forget to garnish the casserole servings with the cashews-- and cilantro if you're a fan of it. I love it, husband hates it.
I will definitely make this again. Beans and rice unlike you've never eaten them but really yummy.