Sephari-Inspired Wild Rice with Chickpeas and Crispy Onions2 min read

The Jewish holiday of Purim is a fun-filled, joyous holiday celebrated with costumes, parades, carnivals and a special festive meal showcasing traditional foods. The biblical book of Ester is read to commemorate the day, telling the story of how she saved the Jews of Persia from persecution and death at the hands of the evil Haman. Queen Ester is said to have eaten a vegetarian diet while living in King Achashverosh’s Palace, so traditionally a vegetarian meal is served on Purim in her honor.  This recipe is the ideal one to share at a Purim feast, complete with hearty wild rice, protein-packed chickpeas and vitamin C-filled cranberries and herbs. Crispy onions add a delicious crunchy component, while also offering a boost of antioxidants and anti-inflammatory properties. 

Serves 4

Total Time: 1 hour

Ingredients:

• 1 cup wild rice blend (usually a mix of brown, wild, red and black rice)
• 1 ¾ cup vegetable stock
• 1 can chickpeas, rinsed and drained
• ¾ cup safflower oil
• 1 medium size onion, peeled and thinly sliced into half moons
• 1 tablespoon flour
• ½ cup dried cranberries or currants 
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 teaspoon curry powder
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil 
• Salt and pepper, to taste

Directions:

1. Rinse the rice and drain it well. In a medium-sized saucepan with a lid, combine the rice and stock and bring it up to a boil. Lower to a simmer, cover and cook for 40-45 minutes until all the liquid is absorbed. Remove from the heat and allow to steam for 10 minutes. Spread onto a plate to cool. 
2. Heat the safflower oil over medium heat. Toss the onion slices in the flour, then fry them a few at a time until crispy and golden brown. Transfer to a paper towel-lined plate and sprinkle with salt while still warm. 
3. In a large bowl, mix together the cranberries, herbs, curry powder, lemon juice, olive oil and a pinch of salt and pepper. Gently toss in the cooked and cooled rice, and add more lemon, salt, or olive oil to taste if needed. Toss in ½ the crispy onions, and garnish with the remaining. Enjoy!