Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
Oh my gosh, what is in the air today in Portland? This is the worst allergy day I’ve had in at least a year. Let’s figure out what bloomed and burn it. I’m only part kidding. *Runs for more kleenex*
It has been a long but good week; we are moving full steam ahead at work with a ton of amazing projects, and the farmers market season approaches quickly, so my work on the board probably as heavy as it will be during the year. Plus, I have this blog that I update occasionally. I am ready for some good sleep tonight, so I can get caught up and enjoy Easter. We’re so excited to be spending it with Callie and Aaron! It has been way too long since the four of us have been together.
Oh! And I almost forgot. I have an exciting new project. I think we’re going to refresh/repaint our front/living room a little, based on a new piece of furniture that will be arriving later this year and totally change the way the room is. I can’t wait to share. But I’ll hold off for now.
This recipe is another from our favorite cookbook ever, Jerusalem. You are missing out if you don’t at least pick it up at the library and give it a look. We still haven’t had a miss and we’ve made so many of the recipes! We even went to a Jerusalem-themed potluck a few weeks ago. I think in all 10 or 12 recipes from the book were made, all of them excellent: citrus chicken, herb pie, spice cookies and more. We had made this rice before and loved it. Everyone at the dinner party/potluck seemed to feel the same way. The pinch of curry gives it the perfect amount of umami, and the currants are tiny bursts of sweetness mixed in. It can be a vegetarian main or a side. Just keep in mind that you probably want to eat a lot of it. 🙂
Here’s what you need:
1/3 cup wild rice
2-3 Tbsp. olive oil
1 cup basmati rice
1 1/2 cups boiling water
2 tsp. cumin seeds
1 1/2 tsp. curry powder
1 can chickpeas
1/2 cup oil
1 medium onion, thinly sliced
1 1/2 tsp. AP flour
2/3 cup currants
2 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped cilantro
1 Tbsp. chopped dill
Start by cooking the wild rice: place the rice in the water and cover with water. Bring to a boil and cook for 40 minutes. Drain and set aside.
Next, heat the 1 Tbsp olive oil on medium in a saucepan and add the basmati rice and a pinch of salt. Add the boiling water and cover tightly, turn the heat to low and cook for 15 minutes. Remove the heat and allow to sit for another 10 minutes.
In a skillet, heat the remaining 2 Tbsp. olive oil over high heat. Add the cumin and curry, followed by the chickpeas and a pinch of salt. Stir for a minute or two, enough to heat the chickpeas, and then transfer to a large bowl.
Next, add the 1/2 cup of oil to the skillet. While it’s heating, mix the onion slices and flour together to coat. When the oil is hot (it should sizzle if you toss a drop of water into it), carefully add the onions and fry for 2-3 minutes, or until they are golden brown. Work in batches until they are all done.
Finally, combine both rices, the chickpeas, currants, chopped herbs and fried onions together in the large bowl and toss to combine. Season as you like with salt and pepper.