Remove the lid and use a fork to fluff the rice. 2 tablespoons flat leaf parsley, chopped Drain and set aside. They can be bought. Tweet I discovered this recipe as a teenager from my friend Sal’s mum Megan – she is a really wonderful cook and I’ve spoken about her before as she introduced me to another of my other favourite recipes, the Pesto, Tomato and Feta Tart. 1 medium onion, peeled and thinly sliced. 2/3 cups currants. Rinse and drain the rice and and place it in a saucepan with 4 cups of water. When the oil is hot pan-fry the onions in batches until they are golden brown. Do not let them burn. Instructions Cover the wild rice with plenty of water and bring to a boil in a small saucepan. Meanwhile, halve and slice the onions. 1/3 cup wild rice. I’ve made a few minor changes to the original recipe by reducing the oil, and substituting barberries for currants. Method: She’s a Melbourne girl and her style is definitely that effortless Aussie cooking I love so much. I own plenty of cookbooks, but none of them have me craving every dish in the book like this one does. Just watch them very closely as they will burn! Yield: 6-8 servings Salt and freshly ground pepper to taste. Posted In Uncategorized | No comments . The book’s recipes display how the chaos and the contradictions of the region and all its diverse culinary traditions have overlapped to create delicious dishes that belong to a particular sect and yet belong to everyone in the region. Pour the boiling water over everything, and cover the pan. To cook the basmati rice, pour a teaspoon of olive oil into a medium saucepan and place on high heat. Rice with Chickpeas and Currants: I think you’re either a pasta or rice person – and I fall firmly into the rice camp…Tonight it’s Rice with Chickpeas and Currants. Add the apple, cucumber, chiles, mint, cilantro, poppy seeds, red onion, and ginger, along with the apple cider vinegar mixture. And this recipe is no exception. While the oil is heating toss the onions with the all-purpose flour. In this recipe I love the tangy, sweet soaked currants with the fresh herbs and earthy pine nuts. 1 tablespoon fresh dill, chopped Serves 6. While the rice and onions are cooking, prepare the currants. Rinse and drain the rice and and place it in a saucepan with 4 cups of water. Remove from the heat and leave the rice covered for 5 minutes. 4) Wipe the same saucepan clean, pour in the canola or sunflower oil and place over high heat. Mix together reserved vinegar liquid, lemon juice and olive oil and then pour this over the rice. Heat 3 tablespoons of coconut oil in a large non-stick fry pan. Curry powder is a spice blend that can be found in the spice aisle of all major grocery stores. Place salad in serving bowl and top with remaining currants and pine nuts to serve. Notify me of follow-up comments by email. Place a piece of greaseproof paper over the surface of the rice and cover the dish with foil. Here I share my love of creating and consuming food, as well as bits and pieces from my travels…, Brown Rice, Caramelised Onion and Pine Nut Salad with Currants, The recipe is adapted from Karen Martini’s book, Here I share my love of creating and consuming food, as well as bits and pieces from my travels…, Ottolenghi’s Green Bean, Orange and Hazelnut Salad. Chop the herbs and finely slice the chillies. Post was not sent - check your email addresses! JERUSALEM, Yotam Ottolenghi’s third cookbook, is a gift that keeps on giving.Just when I think I have cooked all I am going to cook from it, I discover another recipe to try. Put the chicken back in and squish it down into the rice. 2 teaspoons cumin seeds Put the wild rice in a small saucepan, cover with plenty of water, bring to a boil and simmer for 40 minutes, until cooked but still quite firm. Place the cooked onions on a plate lined with a paper towel to absorb the excess oil. In a large bowl, mix brown rice, parsley, mint, onion and chilli. Yotam Ottolenghi is a London chef whose books, Plenty and Jerusalem, have been two of the most popular and critically acclaimed cookbooks of the last decade.His style of cooking, which shows influences of his Israeli childhood, German mother, Italian father, London culinary training, and Palestinian business partner (whew!