Curried Basmati Rice Salad

Ingredients

 * 3 cardamom pods
 * 3 whole cloves
 * 1 bay leaf
 * 1½ cups uncooked brown basmati rice
 * 1½ tsp coarse salt
 * ¼ tsp turmeric
 * ¾ cup pine nuts (4 oz)
 * ¾ cup unsweetened coconut flakes
 * 1 cup canned chickpeas, preferably organic, rinsed and drained

Sesame dressing

 * 1 cup snow peas, strings removed
 * 3 small carrots, grated
 * ½ cup finely chopped fresh cilantro or parsley
 * ½ tsp freshly ground pepper

Accompaniments

 * salad greens for serving
 * tofu raita

Directions

 * 1) Make bouquet garni: place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.
 * 2) In large saucepan, bring 2¾ cups water to a boil.
 * 3) Add rice, ½ teaspoon salt, turmeric and bouquet garni and return to a boil.
 * 4) Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.
 * 5) Remove rice from heat and let stand, covered, 10 minutes.
 * 6) Place in large bowl, fluff with a fork and let stand until cool.
 * 7) While rice is cooking, preheat oven to 350 °F.
 * 8) Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes.
 * 9) Bake until both are lightly browned, about 5 minutes.
 * 10) Set aside to cool.
 * 11) Remove bouquet garni from cooled rice, then add chickpeas and ½ cup sesame dressing and mix gently to blend.
 * 12) Let stand at least 10 minutes to blend flavors.
 * 13) Bring small saucepan of water to a boil.
 * 14) Add snow peas; cook 1 minute.
 * 15) Drain, rinse under cold running water and drain again.
 * 16) Cut each snow pea on diagonal into thirds.
 * 17) Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture.
 * 18) Add remaining dressing; toss to blend.
 * 19) Serve over salad greens with tofu raita on the side.