Persian wild rice salad
½ cup(s), (90g)
¼ cup(s), (40g)
1 medium, thinly sliced
99% fat-free plain yoghurt
Red wine vinegar
1 stick(s), thinly sliced
5 individual, pitted, thinly sliced lengthways
¼ cup(s), (20g), sliced, toasted
- Cook basmati and wild rice in separate saucepans following packet instructions. Set aside to cool completely.
- 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.
- In a small bowl, use a fork to whisk yoghurt, lemon juice, vinegar and remaining oil.
- Place combined rice, onion, celery, date, almond and yoghurt dressing in a large bowl. Season. Toss until combined.