BRIGHT RICE

Bright Rice image

This colorful dish is great on a dreary day, or any other time for that matter. It doesn't take long and can be a side for any chicken or fish dish - or, as Nigella Lawson originally suggested, as a perfect accompaniment to her recipe for dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes.

Provided by Nigella Lawson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 cup diced orange bell pepper
1 tablespoon yellow mustard seeds
1 teaspoon turmeric
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 1/4 cups basmati rice
2 1/2 cups vegetable broth
1 14-ounce can chickpeas, drained
Salt to taste

Steps:

In a large saucepan with a tight-fitting lid, heat oil over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes. Add mustard seeds, turmeric, cloves and cinnamon, and sauté for 1 minute. Add rice and mix until well coated with oil.
Add vegetable broth and chickpeas. Stir briefly, and allow to return to a boil. Cover, and cook on lowest possible heat for 20 minutes. If rice has not absorbed all the liquid by then, cover pan with a clean dish towel and place lid over it. Allow to sit off the heat for 5 to 10 minutes. (This method may be used for keeping the rice warm and moist for up to half an hour.)
To serve, fluff rice with a fork, and add salt to taste.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 567 milligrams, Sugar 4 grams, TransFat 0 grams