Persian wild rice salad
Brown basmati rice, dry
Wild rice, dry
0% fat natural Greek yogurt
Lemon Juice, Fresh
Red Wine Vinegar
1 stick(s), thinly sliced
5 individual, pitted, thinly sliced lengthways
20 g, flaked or sliced, toasted
- Cook the basmati and wild rice in separate pans, to pack instructions. Set aside to cool completely.
- 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.
- In a small bowl, use a fork to whisk together the yogurt, lemon juice, vinegar and remaining oil.
- Put the basmati and wild rice, the onion, celery, dates, almonds and yogurt dressing in a large bowl. Season, and toss to combine.