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Foraging with Alexis Nikole Nelson.
This hearty vegetarian pilaf combines nutty brown rice and chickpeas and gets lots of savory sweetness from a generous amount of sautéed onions. Cooking garam masala with the onions blooms the spices in the blend, creating a fragrant flavor base. We scatter shredded carrots or baby spinach—or both—over the rice immediately after simmering and allow the vegetables to steam for a few minutes before mixing them in. This gentle cooking helps preserve their freshness. A salad of tomatoes, onion and cucumber is a good accompaniment.
tablespoons extra-virgin olive oil
medium yellow onions, halved and thinly sliced
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