Curried Basmati Rice Salad

__NOTOC__
== Ingredients ==
* 3 cardamom pods
* 3 whole cloves
* 1 bay leaf
* 1½ cups uncooked brown basmati rice
* 1½ tsp coarse salt
* ¼ tsp turmeric
* ¾ cup pine nuts (4 oz)
* ¾ cup unsweetened coconut flakes
* 1 cup canned chickpeas, preferably organic, rinsed and drained
=== Sesame dressing ===
* 1 cup snow peas, strings removed
* 3 small carrots, grated
* ½ cup finely chopped fresh cilantro or parsley
* ½ tsp freshly ground pepper
=== Accompaniments ===
* salad greens for serving
* tofu raita 
== Directions ==
# Make bouquet garni: place cardamom pods, cloves and bay leaf in square of cheesecloth and tie with kitchen string.
# In large saucepan, bring 2¾ cups water to a boil.
# Add rice, ½ teaspoon salt, turmeric and bouquet garni and return to a boil.
# Cover, reduce heat to low and simmer until water is absorbed and steam holes appear in rice, about 20 minutes.
# Remove rice from heat and let stand, covered, 10 minutes.
# Place in large bowl, fluff with a fork and let stand until cool.
# While rice is cooking, preheat oven to 350 °F.
# Spread pine nuts on baking sheet and bake 1 minute; remove from oven and add coconut flakes.
# Bake until both are lightly browned, about 5 minutes.
# Set aside to cool.
# Remove bouquet garni from cooled rice, then add chickpeas and ½ cup sesame dressing and mix gently to blend.
# Let stand at least 10 minutes to blend flavors.
# Bring small saucepan of water to a boil.
# Add snow peas; cook 1 minute.
# Drain, rinse under cold running water and drain again.
# Cut each snow pea on diagonal into thirds.
# Stir toasted pine nuts and coconut, snow peas, carrots, cilantro, pepper and remaining salt into rice mixture.
# Add remaining dressing; toss to blend.
# Serve over salad greens with tofu raita on the side.
Category:Vegetarian Salad Recipes
Category:Coconut Recipes
Category:Basmati rice Recipes
Category:Pine nut Recipes
Category:Chickpea Recipes
Category:Carrot Recipes
Category:Snow pea Recipes