This colorful dish is great on a dreary day, or any other time for that matter. It doesn’t take long and can be a side for any chicken or fish dish — or, as Nigella Lawson originally suggested, as a perfect accompaniment to dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes.
Ingredients
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- 1 cup diced orange bell pepper
- 1 tablespoon yellow mustard seeds
- 1 teaspoon turmeric
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 1 ¼ cups basmati rice
- 2 ½ cups vegetable broth
- 1 14-ounce can chickpeas, drained
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
439 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 12 grams protein; 272 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a large saucepan with a tight-fitting lid, heat oil over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes. Add mustard seeds, turmeric, cloves and cinnamon, and sauté for 1 minute. Add rice and mix until well coated with oil.
- Add vegetable broth and chickpeas. Stir briefly, and allow to return to a boil. Cover, and cook on lowest possible heat for 20 minutes. If rice has not absorbed all the liquid by then, cover pan with a clean dish towel and place lid over it. Allow to sit off the heat for 5 to 10 minutes. (This method may be used for keeping the rice warm and moist for up to half an hour.)
- To serve, fluff rice with a fork, and add salt to taste.
30 minutes
Dining and Cooking