For this dish we'll need wild rice "Basmati mix" TM Mistral (actually it's not really wild rice. a mixture of basmati rice and wild rice, actually, but for brevity, in the future this figure I call "wild"), pasta "spider", pre-soaked peas "chickpeas", one carrot, two small onions onions, and oil - vegetable and creamy.

In a frying pan warm up the vegetable oil first, then melt butter. Fry the vermicelli until pale brown. Add to it our wild rice. Hold fire until transparent.

We introduce pre-soaked chickpeas "chickpeas". Separately in a pot begin to fry the onions and diced carrots. When the onions slightly browned and the carrots are tender, introduce separately into the cauldron fried rice with noodles and peas. Fill with boiling water for 1 finger above the rice. Add salt to taste. Cover and cook for 20 minutes. Switch off and keep under cover for another 10 minutes. All. Our dish is ready.

Serve as a separate dish.

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Or as a garnish for some meat dishes.

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