- 3 cardamom pods
- 3 whole cloves
- 1 bay leaf
- 1½ cups uncooked brown basmati rice
- 1½ tsp coarse salt
- ¼ tsp turmeric
- ¾ cup pine nuts (4 oz)
- ¾ cup unsweetened coconut flakes
- 1 cup canned chickpeas, preferably organic, rinsed and drained
Sesame dressing Edit
- 1 cup snow peas, strings removed
- 3 small carrots, grated
- ½ cup finely chopped fresh cilantro or parsley
- ½ tsp freshly ground pepper
- salad greens for serving
- tofu raita
- Make bouquet garni: place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.
- In large saucepan, bring 2¾ cups water to a boil.
- Add rice, ½ teaspoon salt, turmeric and bouquet garni and return to a boil.
- Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.
- Remove rice from heat and let stand, covered, 10 minutes.
- Place in large bowl, fluff with a fork and let stand until cool.
- While rice is cooking, preheat oven to 350 °F.
- Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes.
- Bake until both are lightly browned, about 5 minutes.
- Set aside to cool.
- Remove bouquet garni from cooled rice, then add chickpeas and ½ cup sesame dressing and mix gently to blend.
- Let stand at least 10 minutes to blend flavors.
- Bring small saucepan of water to a boil.
- Add snow peas; cook 1 minute.
- Drain, rinse under cold running water and drain again.
- Cut each snow pea on diagonal into thirds.
- Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture.
- Add remaining dressing; toss to blend.
- Serve over salad greens with tofu raita on the side.