Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Persian wild rice salad by WW

Persian wild rice salad

4
Points® value
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 tablespoon(s)

Onion

1 large

0% fat natural Greek yogurt

⅔ tablespoon(s)

Lemon Juice, Fresh

2 teaspoon(s)

Red wine vinegar

10 ml

Celery, Raw

1 stick(s), thinly sliced

Dates, 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.

You might like

You might like