2/3 cup wild rice
2 1/4 cup basmati rice
1 1/2 cup boiling water
3 tsp curry powder
3 tsp ground cumin
2 tsp fennel seed
2 cans chickpeas
2/3 cup currants
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
4 tbsp olive oil
freshly ground black pepper
Place wild rice in small saucepan covered with plenty of water. Bring to boil and reduce heat to low simmering for 35-40 minutes until al dente. Drain and set aside.
Bring water to boil for basmati rice
In medium saucepan and 1 tbsp of olive oil and heat over high. Add the basmati rice and 1/4 teaspoon salt and toast slightly. Slowly add boiling water, decrease heat to lowest flame, cover with lid and cook for 15 minutes.
After basmati rice has cooked for 15 minutes, remove from heat, fluff with fork, cover pan with tea towel, followed by lid and leave set for 10 minutes.
In the meantime while rice is cooking ready chickpeas. (I used 2 cans and did this in two batches so as not to overcrowd my pan).
Place 1 1/2 tbsp olive oil in 12 inch skillet and heat over high heat. Add 1 can drained and rinsed chickpeas and stir to coat with olive oil.
Add 1 1/2 tsp each of curry powder and cumin, 1/2 tsp salt, and 1 tsp fennel seed. Stir quickly to coat. Roast in pan for about 10 minutes stirring occasionally. Repeat steps 6 & 7 with second can of chickpeas.
Assemble salad, add both types of rice, chickpeas, currants, and herbs. Stir to combine, taste and adjust salt and pepper to taste.
Serve warm or at room temperature.