I couldn't be more excited to share this recipe today. This is my version of a slow cooker recipe that doesn't require a slow cooker. It requires few fresh ingredients (no last minute trips to the grocery store), has a huge margin for error, and has tons and tons of flavor - precisely my kind of weeknight meal.
- 1 cup mixed basmati / wild rice or any long grained rice
- 1 large white onion
- 1 whole stick cinnamon
- 4-ish whole cardamom pods, crushed
- 1/2 cup dried currants*
- 2 cloves garlic, roughly chopped
- fresh chopped parsley and cilantro
- olive oil
- salt and pepper
*Feel free to substitute with golden raisins, chopped dried figs or apricots, or any dried fruit of your choosing.
First, heat up some olive oil in a shallow pan with a lid over medium heat. Roughly slice the onion and add to the pan to caramelize. Gently stir the onions to coat them with the oil. Let them sit and brown, stirring every 5 or so minutes. Be patient! Caramelizing onions take time. One large onion will probably take 25 minutes, but don't feel like you have to babysit the pan. Add a big pinch of salt and pepper to the onions.
Once the onions are caramelized, add the roughly chopped garlic, cinnamon stick (broken in two) and cardamom pods. Give it all a stir to coat. Let it sit on the heat for a minute so that the spices release their fragrance. Then, add the cup of rice, stirring it again around the pan.
Lastly, add two cups of water to the pan and put the lid on. Let it sit, steaming away. You can check on it after 20 minutes to see if it needs more water and to give it a good stir. At this point, add any dried fruit.
If it looks like there is excess water, lay a sheet of paper towels over the top (pull it so that it's taut) and then put the lid on top. The paper towels will absorb some of the steam and "dry out" the rice a bit.
Once the rice is al dente, take the lid off, give it one more good stir to fluff it up. Add your freshly chopped herbs.
Serve with chopped cucumbers, tsaziki, olives, lamb koftas and shepherd's salad.
The rice will keep for a week or so in the fridge and can be reheated easily in a microwave or skillet.
P.S. Don't forget to enter my giveaway for a bottle of Fee Brother's Rhubarb Bitters and a box of bar accessories! The giveaway closes end of day Friday, March 14th.