Fresh Dill - Basmati Rice with Chard and Chickpeas

Page 116

Cuisine: North American | Course Type: Sides

(3 reviews)

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Recipe Review

I'm a bit hesitant about recommending this dish. For me, it was an odd medley of flavors that, reluctantly, came together at the end. The dill, lemon, and cumin lends a fresh spring flavor and the chickpeas and garam marsala gives depth. Alone, I didn't like the dish. However, to the dismay of Isa, I loved it paired with grilled salmon.

I'll likely make this again but not anytime soon. The recipe takes over an hour, like most in this book.

Just note that if you're using brown Basmati rice, double the amount of liquid since brown rice takes much longer to cook than white.

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