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.