Arroz silvestre y garbanzos con chalotas crujientes

Ingredientes

• 1 Tablespoon Olive oil
• 1 Onion (sliced thin)
• 1/3 Cup Wild Rice
• 1 Cup Basmati Rice
• 1 3/4 Cups Water
• 1/4 teaspoon Salt
• 2 Sticks Cinnamon (broke in half)
• 2/3 Cups Craisins (or 1/3 cup dried currants and 1/3 cup golden raisins * see note)
• 1 Can Chickpeas (drained, rinsed and dried)
• 2 teaspoons Cumin
• 1 1/2 teaspoons Curry Powder
• 1 Shallot (thinly sliced)
• 2 teaspoons Flour
• 1 Pinch Salt
• 2 Tablespoons Parsley (chopped)

Preparación

1. 1

   --- For the Rice ---

2. 2

   Place the olive oil in a pan over medium heat and add the onion. Cook, stirring occasionally for 10-15 minutes or until golden.Transfer to a bowl.

3. 3

   Add a little more oil and the rices, and the caramelized onions. Cook, stirring continuously for 2 minutes. Add the water, salt, cinnamon and craisins and bring to a boil. Once boiling, reduce the heat to a summer, add the lid and cook until all of the water is gone and rice is tender, about 30-40 minutes.

4. 4

   --- For the topping ---

5. 5

   Meanwhile, in a dish, toss together the chickpeas and the spices, cumin and curry. Heat a little oil in a pan over medium heat and toss the chickpeas into the pan, stirring occasionally until the chickpeas are heated through and dried out, about 5 minutes. Set aside in a dish.

6. 6

   In a bowl, toss the shallots with the flour and salt. Add a few teaspoons of oil to the pan and fry the shallots then remove to a paper towel lined plate.

7. 7

   Once the rice is done, add the shallots, chickpeas and chopped parsley and serve!