1 Servings 20 min Cook
1/2 Cup Wild Rice
1 Cup White Rice
2 Tbsp Olive Oil
2 Tsp, ground Cumin
1 1/2 Tbsp Curry Powder
1 Cup Chickpeas
1 Medium (2-1/2" dia) Onions
3/4 Cup Currants, Zante
3 Tbsp Parsley
1 Tbsp Fresh Cilantro
Prepare both types of rice in seperate pots as per package directions; set aside.
Heat 1 tbsp.
of olive oil in a skillet over medium heat, add spices and quickly heat for 1 minute.
Add chickpeas.
Heat through for 2 minutes.
Set aside
Heat the other 1 tbsp of olive oil in a separate sauce pan and cook onions until golden brown, 5-8 minutes.
Mix all ingredients together in a bowl and serve.
Enjoy!
