Persian wild rice salad
4
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Persian wild rice salad with yogurt, lemon and vinegar dressing makes a tasty new salad everyone should try.
Ingredients
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
Celery
1 stick(s), thinly sliced
Fresh dates
5 individual, pitted, thinly sliced lengthways
Flaked almonds
¼ cup(s), (20g), sliced, toasted
Instructions
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.
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