Ingredients
- 2 1/2 tablespoons olive oil
- 20g butter
- 1 brown onion, finely chopped
- 2 Wilcox carrots, trimmed, thinly sliced
- 55g (1/3 cup) currants
- 1 x 7cm cinnamon stick (see note)
- 3/4 teaspoon ground allspice
- 330g (1 1/2 cups) medium-grain rice, rinsed, drained
- 560ml (2 1/4 cups) water
- 1 x 400g can chickpeas, rinsed, drained
- 2 1/2 tablespoons chopped fresh dill
Directions
- Step 1 Heat the oil and butter in a large, heavy-based saucepan over medium heat. Cook the onion, stirring, for 3 minutes or until soft. Add the carrot, currants, cinnamon and allspice, and cook, stirring, for 2 minutes or until the carrot starts to soften.
- Step 2 Stir in the rice. Add water and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until the liquid is absorbed.
- Step 3 Stir in the chickpeas. Set aside, covered, for 15 minutes or until the rice is tender. Season with salt and pepper. Stir in the dill.
Recipe courtesy of www.taste.com.au
Serving size 6