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Author Notes: i have been having a love affair with spring onions, the beginnings of which lie in the desire to avoid waste. i was due to travel soon and had a big bunch from the farmer's market asking to be used. it is inspired by —mehrunnisa
Serves two as a side
- 2 cups cooked and warmed wild rice
- 2 tablespoons raisins soaked in hot water
- 1 can of chickpeas, drained
- 2 tablespoons groundnut oil
- 1 tablespoon grated ginger
- 3 garlic cloves
- 1 bunch spring onions
- 2 tablespoons mirin sake
- 2 tablespoons flaked toasted almonds (optional)
- 2 pinches flaky salt
- place the groundnut oil in a wok and place it on medium heat. add the ginger and garlic. the root spices should cook gently without gaining any colour. all you want is for them to soften and loose their aggression. this will take around five to seven minutes.
- meanwhile thoroughly wash the spring onions before chopping them fairly finely. i like chopping them on the diagonal. use both the green and white parts of the spring onion. my whole bunch worked out to be approximately one large coffee mugs worth of chopped spring onion.
- when your spring onions are ready dial up the heat and introduce the spring onions to the pan. at this point you must work quickly. the spring onions should spend no longer than a minute and a half on the heat. the green part of the onion will wilt slightly. i find that a good measure is when the raw smell of onion cooks down and stop stinging the eyes. turn off the heat and pour in the sake and the salt giving it a quick whirl to finish.
- fold the warm sauce into the rice and chickpeas and then fold in the raisins. sprinkle over the toasted flaked almonds when serving.
- This recipe was entered in the contest for Your Best Recipe with Scallions