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Basmati Rice Salad
Basmati Rice Salad

4 cups brown or basmati rice

cup grapeseed oil

1 cup chopped yellow onion

2 tsp. sliced garlic

1 tsp. minced fresh ginger

6 cardamom seed pods – crushed to release the seeds. Discard pods.

1 cinnamon stick – broken in half

1 bay leaf

2 tsp. salt

tsp. ground coriander

tsp black pepper

tsp. tumeric

tsp. cumin

1/8 tsp. cayenne pepper

cup raisins

cup toasted slivered almonds

cup cooked chickpeas – drained

cup frozen or fresh peas

cup chopped fresh cilantro

Place rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain and reserve the water for cooking. In a large pot, heat the oil over medium-high heat. Add the onion and cook – stirring for 3 minutes. Add the garlic and ginger and cook, stirring for 45 seconds. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin and caynne. Cook, stirring until fragrant (about 45 seconds). Add the rice, the reserved soaking liquid plus whatever it takes to = 8-9 cups water and raisins. Bring to boil. Reduce heat to low – stir – cover and simmer until the water is absorbed and the rice is tender (about 45 minutes). Remove from heat and let sit covered for 15 minutes. Fluff rice with a fork and transfer to a large bowl. Add the almonds, chickpeas, peas & cilantro. Remove the cinnamon pieces and bay leaf. Serve warm or at room temperature.