Wild Rice and Chickpeas with Crispy Shallots
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty side of wild rice and chickpeas seasoned with curry, cumin, and cinnamon, topped with crispy fried shallots and fresh parsley. Nutty, flavorful, and substantial enough to satisfy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon Olive oil
- 1 Onion (sliced thin)
- 1/3 Cup Wild Rice
- 1 Cup Basmati Rice
- 1 3/4 Cups Water
- 1/4 teaspoon Salt
- 2 Sticks Cinnamon (broke in half)
- 2/3 Cups Craisins (or 1/3 cup dried currants and 1/3 cup golden raisins * see note)
- 1 Can Chickpeas (drained, rinsed and dried)
- 2 teaspoons Cumin
- 1 1/2 teaspoons Curry Powder
- 1 Shallot (thinly sliced)
- 2 teaspoons Flour
- 1 Pinch Salt
- 2 Tablespoons Parsley (chopped)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 220mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.