Persian wild rice salad

4
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)

Rice, wild, dry

¼ cup(s), (40g)

olive oil

1 tbs

brown onion

1 medium, thinly sliced

99% fat-free plain yoghurt

2 tsp

lemon juice

2 tsp

red wine vinegar

2 tsp

celery

1 individual, 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.

Notes

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.

Start eating better than ever!