{"id":1721,"date":"2020-08-26T11:06:32","date_gmt":"2020-08-26T09:06:32","guid":{"rendered":"http:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=1721"},"modified":"2021-10-20T22:09:03","modified_gmt":"2021-10-20T20:09:03","slug":"bas","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/bas\/","title":{"rendered":"Basmati & wild rice with chickpeas, currants & herbs by Ottolenghi and Sami Tamimi \u00ab\u00a0J\u00e9rusalem\u00a0\u00bb cookbook."},"content":{"rendered":"
<\/div>\n

Another recipe by Yotam Ottolenghi and Sami Tamimi from their book “Jerusalem”, famous enough no need for intro.  And like all of their recipes, this rice is just wonderful with fried onions, herbs and currant. Plus it’s gluten-free and vegan.<\/span><\/p>\n\n\n\n

 It\u2019s a dish that can be a side dish it\u2019ll go very well with meat and fish, as it can be a hearty main course for vegetarians and vegans.<\/span><\/p>\n\n\n\n

My rice is a bit yellow compared to the original recipe, it’s just because I added curry, you can make whatever you like, after all cooking is all about taste.<\/span><\/p>\n

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