Cover the wild rice with plenty of water and bring to a boil in a small saucepan. Simmer for about 40 minutes, then drain and set aside.

To cook the basmati rice, pour a tablespoon of the olive oil into a medium saucepan with a tight-fitting lid and heat on high. Add the rice and 1/4 tsp of salt and stir to combine the rice and oil. Carefully add in the boiling water, lower heat to very low, cover, and let cook for 15 minutes.

Remove the pan from the heat, remove the cover, lay a clean towel over the pan, re-cover, and let sit for 10 minutes.

Or make in Instant Pot, following their amounts and directions.

Heat the remaining 1 1/2 Tbsp olive oil in a saucepan over high heat. Add cumin seeds and curry, then the chickpeas and 1/4 tsp of salt. Stir fry the chickpeas for a couple of minutes, then transfer them to a large bowl.

Wipe out the pan and coat with olive or avocado oil. Cook the onions until slightly browned. Set onions aside.

Mix the two rices, the chickpeas, currents, and herbs together in a bowl. Add salt and pepper to taste, and top with the onions. Serve warm or at room temperature.