Indian Chickpea-Rice Casserole
Heating and popping the mustard seeds make their flavor a nutty, not hot, addition to this fragrant rice casserole. For best results, use a mild vegetable broth, such as Imagine or Swanson, preferably one not made with tomatoes.
2 tsp. canola oil
2 Tbs. mustard seeds
1 tsp. cumin seeds
1 small red onion, peeled and chopped (about ¾ cup)
1 Tbs. minced fresh ginger
2 ¼ cups low-sodium vegetable broth
1 cup basmati rice
1 cup cooked or canned chickpeas, drained
⅓ cup dried currants
1 medium-sized carrot, peeled and shredded
⅓ cup chopped fresh cilantro, for garnish
⅓ cup roasted cashews, coarsely chopped, for garnish
- Preheat oven to 350F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium-high heat. Add mustard and cumin seeds. When mustard seeds begin to pop (after about 30 seconds), turn off heat, and transfer spice mixture to small bowl; set aside.
- Heat remaining 1 tsp. oil in Dutch oven over medium heat. Add onion and ginger, and cook, stirring often, 6 minutes, or until onion is softened. Stir in spice mixture, broth, rice, chickpeas, currants and carrot.
- Cover and bake 45 minutes, or until rice is tender and broth is absorbed. Garnish with cilantro and cashews, and serve hot.