[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 23/07/2024. See terms.
Photo of Persian wild rice salad by WW

Persian wild rice salad

Total Time
1 hr
15 min
45 min
Persian wild rice salad with yogurt, lemon and vinegar dressing makes a tasty new salad everyone should try.


Basmati rice

½ cup(s), (90g)

Wild rice

¼ cup(s), (40g)

Olive oil

1 tbs

Brown onion

1 medium, thinly sliced

99% fat-free, plain or natural yoghurt, unsweetened

2 tsp

Lemon juice

2 tsp

Red wine vinegar

2 tsp


1 stick(s), thinly sliced

Fresh dates

5 individual, pitted, thinly sliced lengthways

Flaked almonds

¼ cup(s), (20g), sliced, toasted


  1. Cook basmati and wild rice in separate saucepans following packet instructions. Set aside to cool completely.
  2. Meanwhile, heat half the oil in a medium frying pan or saucepan over medium heat. Cook onion, stirring often, for 2 minutes. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 8 minutes or until slightly golden.
  3. In a small bowl, use a fork to whisk yoghurt, lemon juice, vinegar and remaining oil.
  4. Place combined rice, onion, celery, date, almond and yoghurt dressing in a large bowl. Season. Toss until combined.


TIP: You can make this up to 1 day ahead (keeping nuts separate as they’ll go soggy). Store covered in the fridge and toss through almonds to serve.