Celebrate World Food Day – Support and Stand with Farmers

On October 16, 1945 the Food and Agriculture Organization of the United Nations was founded, built upon “its belief that the goal of freedom from want of food, suitable and adequate for the health and strength of all people can be achieved”. Celebrated around the world, World Food Day honors that day and our commitment to defeating hunger.

Oxfam is encouraging everyone to do something today.  Whether it’s to make a donation, make dinner, share a recipe or talk to your family about where their food comes from.  Here I’m sharing one of their tasty recipes.  Go to Oxfamamerica for more information.

Chickpeas & Rice Pilaf

Recipe contributed by Oxfam America by Aarti Sequeira

Ingredients:

  • 1 cup rice (basmati recommended), rinsed until water clear
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • 1⁄2 teaspoon cumin seeds
  • 1⁄2 medium white onion, finely diced
  • 2 green cardamom pods, crushed
  • 1 2-inch cinnamon stick
Instructions:

• 4 cloves
• 1⁄2–1 whole Fresno chili, minced

(to taste)
• 1 141⁄2-ounce can chickpeas,

drained and rinsed
• Scant 2 cups hot water
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, minced

Fill a large bowl with fresh water and soak rice for about 30 minutes. Drain, reserving 2 cups of water. Combine oil and butter in small pot over medium heat. Once butter has melted and foam has subsided, add cumin seeds. After cumin seeds have darkened, add onions, cardamom pods, cinnamon stick, and cloves. Sprinkle with a touch of salt and cook, stirring frequently, until onions have softened, about 5 minutes. Add Fresno chili and sauté 30 seconds.

Add rice and cook, stirring frequently but gently, until the grains turn translucent and don’t clump together, 2–3 minutes. Add chickpeas, reserved water, and salt. Bring to full boil then simmer, partially covered, until rice is cooked and fluffy, about 15 minutes. Turn off heat, cover, and allow to steam 5 minutes. Garnish with cilantro.

Options:

After cumin seeds have darkened and before adding onions, add 1⁄4 teaspoon asafetida powder (hing).

YIELD: 4 TO 6 SERVINGS

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