And I sometimes get a low-grade version of this feeling when there’s something going on around me that I feel as if I have no control over.
I watched Greta Thunberg’s speech at the UN and I haven’t been able to stop thinking about it. The climate crisis is barreling towards us and as individuals, it’s like, what are we even suppose to do?Recycle? Eat vegan? Stop driving?
And even then, can we alone save ourselves?
I think we all realize at this point that corporations and governments have our fate in their hands. I don’t know about you, but this thought terrifies me.
What we can do – speak up. And live responsibly in whatever way we can. Donate to things you care about (if you have the financial capacity). None of it certainly feels like enough.
But it’s like the analogy – we’re all droplets of water and together we make up the ocean. Big waves can be made together.
Today’s recipe is a vegan one!
Herbed Basmati and Wild Rice With Currants is so good on it’s own or with your choice of protein and roasted veggies. And it’s one of those dishes that’s better the next day, straight out of the fridge or warmed on the stove.
Boyfriend smelled me cooking this dish and said “I don’t like whatever spice that is, not eating it”.
Until he ate it.
And devoured it.
Curry and cumin show up in this dish and most of you are probably like YAS warm delicious spices and a few are probs NAH I won’t like this.
But let’s try new things together and make Herbed Basmati and Wild Rice With Currants and Chickpeas.
Did we talk about the fact that there are fried onions in this? Well, there are fried onions in this dish and that will convert pretty much anyone.
What I love about this recipe are the complex flavors that mix together to create the perfect bite – sweet currants, warm spices, salty onions, bright herbs and chewy rice with soft chickpeas. Yea, it doesn’t get better.
I got the recipe from this book (BUY IT).
Herbed Basmati and Wild Rice With Currants and Chickpeas
(Start making 45minutes before you want Herbed Basmati and Wild Rice With Currants and Chickpeas)
Start by cooking the wild rice. Cover rice with plenty of water in a pot on the stove. Bring to a boil then reduce to simmer for 40 minutes. Drain and set aside. I did this earlier in the day and kept the drained rice in the fridge.
In a pot with a tight fitting lid, add 1 Tbsp of olive oil and set the heat on high. Add the rice and a pinch of salt. Warm the rice in the oil, then add your hot water. Stir, then cover with the lid and let rest for 15 minutes. After 15 minutes, quickly place a clean towel between the lid and pot and cover with the lid again (you’d have a clean towel between the lid and the pot. Remove from heat and set aside until ready to use.
In a medium saucepan, add the sunflower oil over medium high heat. Coat your onions in flour, and add to the hot oil in two batches. After about 3 minutes your onions should be lightly browned, you’ll remove and place on a paper towel lined plate. Immediately sprinkle with salt.
Remove most of the oil from the pan, and then add 1 Tbsp of olive oil and the spices. Cook for 30 seconds. Then add the chickpeas and currants. Then add both rices and herbs. Cook for a couple minutes so the flavors meld. Top with the onions. Add more salt/pepper to taste.
Remove from heat and serve immediately or at room temp.