Bright Rice

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
1/3 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 1/4 cups basmati rice
2 1/2 cups vegetable broth
1 1-ounce can chickpeas, drained
Salt to taste

Method

• In a large saucepan with a tight fitting lid, heat oil over medium heat. Add onion and bell pepper, and saute until softened, about 5 minutes. Add mustard seeds, turmeric, cloves and cinnamon, and saute 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 5-10 minutes. (This method maybe 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.