Friday, June 10, 2005

Indian Chickpea Rice Casserole

Indian Chickpea Rice Casserole (Adapted from Veg Times)

2 teaspoons canola oil
2 tablespoons mustard seeds
1 teaspoon cumin seeds
3/4 cup chopped red onion
1 tablespoon minced fresh ginger
2 1/4 cups vegetable broth
1 cup brown jasmine rice
1 cup canned chickpeas
1/3 cup dried currants
1 medium carrot, peeled and shredded
1/3 cup chopped cilantro
1/3 cup coarsely chopped cashews

Preheat oven to 350

In a large dutch oven, heat oil over medium. Add mustard and cumin seeds. Stir until the seeds begin to pop - 1 to 2 minutes. Remove from heat and transfer to a small bowl.

Place pot back over medium and heat remaining oil. Add onion and ginger - cook, stirring often, until the onions begin to soften - about 4-6 minutes. Mix in the popped mustard and cumin seeds, broth, rice, chickpeas, currants and carrot.

Firmly cover and bake until the rice is tender and the broth is absorbed, roughly 45-60 minutes. Sprinkle with cilantro and cashews before serving.

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  1. This sounds divine. I love rice casseroles!

    [So - you're on the east coast now, while we've moved west, to the high desert in New Mexico!?]

  2. I like everything about this dish. It looks very healthy and filling too. I wonder if I could use regular long grain brown rice (the kind that takes 50 minutes to cook on the stove top)? Does jasmine rice cook more quickly?

  3. Karina - This was one we really liked!

    SusanV - Thanks!

    Julie - I used brown jasmine rice so it would cook the same amount as your long grain brown!