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:
- 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.
- 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. Repeat until all onion is fried. Set aside.
- Prepare the raisins by putting them into a bowl of cup. Add boiling water and set aside.
- 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.)
- Add the chickpeas. Mix well in the spices.
- Stir for a minute or two, just until the chickpeas are warmed through. Add the Dijon mustard and mix again.
- Add the wild rice, raisins and onions back in. Mix well and heat through.
- Finally, add the the parsley and dill. Mix again.
- Add the lemon juice and large pinch of salt. Taste and adjust seasoning.
- Serve.
SAVORY SOUNDS
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.
