Basmati & Wild Rice with Chickpeas, Currants & Herbs

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   By Leslie Blythe Beans, Rice, Side dish, Vegetarian Boiling, Sauting,
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   March 27, 2018 Another recipe from the Jerusalem cookbook - Basmati & Wild Rice with Chickpeas, Currants & Herbs. It's absolutely delicious and can be served warm or at room temperature. It can be difficult to find dried currants in the US, so I used dried cranberries, which worked well. Oh, and did I mention the crispy fried onions on top? Yields: 6 Servings Directions 1Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm.
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   Drain and set
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   View Full Recipe at Blythe's Blog