Photo of Persian wild rice salad by WW

Persian wild rice salad

4
4
2
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This dish is also great for picnics – pop a batch in an airtight container and away you go

Ingredients

Brown basmati rice, dry

100 g

Wild rice, dry

50 g

Olive Oil

1 tablespoons

Onion(s)

1 large

0% fat natural Greek yogurt

tablespoons

Lemon Juice, Fresh

2 teaspoons

Morrisons Red Wine Vinegar

2 teaspoons

Celery, Raw

1 stick(s), thinly sliced

Date(s), fresh

5 individual, pitted, thinly sliced lengthways

Almonds

20 g, flaked or sliced, toasted

Instructions

  1. Cook the basmati and wild rice in separate pans, to pack instructions. Set aside to cool completely.
  2. Meanwhile, heat half the oil in a medium frying pan over a medium heat. Cook the onion, stirring often, for 2 minutes. Then reduce the 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 together the yogurt, lemon juice, vinegar and remaining oil.
  4. Put the basmati and wild rice, the onion, celery, dates, almonds and yogurt dressing in a large bowl. Season, and toss to combine.

Notes

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

Start eating better than ever!