Spices & Seasons

'Spices and Seasons'
Rinku Bhattacharya 

Cookbook author and teacher, Rinku Bhattacharya, recently joined us at the New Rochelle Public Library for a delectable overview of seasonal Indian cooking. Participants left with helpful tips and methods for cooking with essential, healthy Indian spices, and learned how to incorporate the Indian flavors in a practical and accessible manner. For those of you who couldn't make the cooking demonstration, Ms. Bhattacharya has been kind enough to provide us with the following recipe from her book, Spices and Seasons: Simple, Sustainable Indian Flavors. Described as a "meatless one-dish meal or side dish depending on your preference", this gluten-free, vegan recipe takes little time to prep and is sure to be a crowd-pleaser. Feel free to add more vegetables or proteins to suit your own taste. 

Mushroom and Chickpea Pilaf with Fragrant Spices

Prep Time: 3 to 4 minutes | Cook Time: 40 minutes | Serves: 4

Ingredients

2 tablespoons oil

1 ½ teaspoons cumin seeds

1 onion, chopped

3 green cardamom pods

3 or 4 cloves

1 (2-inch) cinnamon stick, broken

1 cup thickly sliced button mushrooms

1 ½ cups white basmati rice

¾ cup cooked chickpeas

1 teaspoon salt 

For garnish

Red pepper flakes (optional)

Chopped cilantro

Chopped cashew nuts

Preparation

1. Heat the oil in a pot on medium heat for 30 seconds. Add the cumin seeds and cook for about 30 seconds until they sizzle and become aromatic.

2. Add the onion and cook for 7 - 8 minutes, until they soften and begin to turn golden.

3. Add the basmati rice and chickpeas and mix gently. Add 2¾ cups of water and the salt and cover and simmer for 20 minutes. Keep the rice covered and let it rest for about 10 minutes.

4. Sprinkle with red pepper flakes if desired. Fluff gently and garnish with cilantro and cashew nuts before serving.