This crispy chickpea rice pilaf is my saving-grace dinner.
It’s not as trendy a grain as farro or bulgur or buckwheat, I know. But like a classic pair of cotton underwear, rice is simple and goes with everything, and I can always find some in a pinch.
Rice is cheap, too, of course. Though I often look longingly at the 20-pound bags at H Mart , I can’t quite get that much rice into my tiny pantry. Instead, I visit the bulk bins at my local health food store, where I’ve found that rice tends to be a few dollars cheaper per pound than its packaged counterparts.
When steamed with just a pinch of salt, rice is an ideal base for a meal, but I prefer to cook it pilaf-style, with alliums and oil-bloomed spices. Toasting spices in a bit of hot oil brings forward their depth, as many spices have fat-soluble flavor compounds. I like to do a blend of spices in my rice, and really, anything goes: cinnamon and cardamom, turmeric and ginger, cumin and chile powder; crushed red pepper for some heat—they’re all fair game.
Ultimately, this is the part of the meal on which I’m willing to spend a bit more money. That six-ounce jar of turmeric at your local grocery might cost just a couple bucks, but do you know whether or not it was bottled recently? Or sourced from a farmer that was paid fairly? Very likely not. Head to a speciality grocery store or buy directly from businesses that source their spices equitably from farmers.
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