| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dish, Rice, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | lg | Ripe tomatoes |
| 1 | ts | Black mustard seeds |
| 2 | tb | Olive oil |
| 2 | Garlic cloves, minced | |
| 1 | Bay leaf | |
| 1/2 | ts | Turmeric |
| 1 | c | Basmati rice, uncooked |
| 3 | c | Vegetable broth |
| 2 | c | Chickpeas, cooked |
| 1/4 | c | Cilantro |
| 1 | pn | Cayenne |
INSTRUCTIONS
Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes. Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro. Season with cayenne & serve.
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