Nutrition Facts
4 servings
4
Spicy Black Rice Recipe with Chickpeas and Fried Onions
In the beginning, one evening with no specific idea... After opening the cupboards, two ingredients that needed to be used in the coming weeks. And of course, the idea came to combine them... A few spices and cooking techniques later, this rice dish turned out to be divine!
Ingredients
280 black rice
240 cooked or canned chickpeas
3 olive oil
2 cumin seeds
2 powdered curry
1 organic onion
½ organic flour
1 organic coriander
salt freshly ground pepper
Directions
1
In a saucepan, pour 1 tablespoon of olive oil and heat over high heat. Add the basmati rice and stir. Gently add ½ liter of boiling water, ½ teaspoon of salt, lower the heat, cover, and let cook for 25 minutes.
2
Remove the pot from the heat, take off the lid, cover with a clean towel, replace the lid, and let it rest off the heat for about 10 minutes. Heat the remaining olive oil in a small pot over high heat. Add the cumin seeds and curry powder, then the chickpeas and ¼ teaspoon of salt. Stir over the heat for 2 minutes, then set aside.
3
Heat a fryer to 5/6 (170°C). Peel the onion and cut it into thin rings. Mix the onion rings with the flour to lightly coat them. Gently place the onion rings into the oil. Let them fry for 2 to 3 minutes, until they are golden brown. Place on paper towels to drain and season with salt.
4
Add the rice to the chickpeas, the washed and chopped cilantro, and the fried onion. Mix and adjust the seasoning with salt and pepper if necessary.
5
To finish, serve hot in a bowl.
Ingredients
Ingredients
280 black rice
240 cooked or canned chickpeas
3 olive oil
2 cumin seeds
2 powdered curry
1 organic onion
½ organic flour
1 organic coriander
salt freshly ground pepper
Directions
Directions
1
In a saucepan, pour 1 tablespoon of olive oil and heat over high heat. Add the basmati rice and stir. Gently add ½ liter of boiling water, ½ teaspoon of salt, lower the heat, cover, and let cook for 25 minutes.
2
Remove the pot from the heat, take off the lid, cover with a clean towel, replace the lid, and let it rest off the heat for about 10 minutes. Heat the remaining olive oil in a small pot over high heat. Add the cumin seeds and curry powder, then the chickpeas and ¼ teaspoon of salt. Stir over the heat for 2 minutes, then set aside.
3
Heat a fryer to 5/6 (170°C). Peel the onion and cut it into thin rings. Mix the onion rings with the flour to lightly coat them. Gently place the onion rings into the oil. Let them fry for 2 to 3 minutes, until they are golden brown. Place on paper towels to drain and season with salt.
4
Add the rice to the chickpeas, the washed and chopped cilantro, and the fried onion. Mix and adjust the seasoning with salt and pepper if necessary.
5
To finish, serve hot in a bowl.
Notes
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EN