Persian wild rice salad
4
Points®
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.
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