Wild Rice and Chickpeas with Crispy Shallots

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Prep Time15

Cook Time40

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Cuisine: American

Keyword: rice, side dish

Servings:

Author: Sweet Basil

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

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.
1 Tablespoon Olive oil, 1 Onion
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.
1/3 Cup Wild Rice, 1 Cup Basmati Rice, 1/4 teaspoon Salt, 1 3/4 Cups Water, 2 Sticks Cinnamon, 2/3 Cups Craisins

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.
2 teaspoons Cumin, 1 Can Chickpeas, 1 1/2 teaspoons Curry Powder
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.
1 Shallot, 2 teaspoons Flour, 1 Pinch Salt
Once the rice is done, add the shallots, chickpeas and chopped parsley and serve!
2 Tablespoons Parsley

We prefer to use gold raisins and dried currants which are found right next to the raisins but if you can't find them craisins work best.