Source: Super food ideas - April 2011 - page 34
Serves 4 - Prep 15 min - Cooking 15 min
Ingredients
3/4 cup basmati rice
100g wild rice
2/3 cup slivered almonds
2/3 cup Greek-style yoghurt
1 1/2 tablespoons lime pickle
1/3 cup currants
1 cup chopped fresh coriander leaves
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| Image via Taste.com.au |
Ingredients
3/4 cup basmati rice
100g wild rice
2/3 cup slivered almonds
2/3 cup Greek-style yoghurt
1 1/2 tablespoons lime pickle
1/3 cup currants
1 cup chopped fresh coriander leaves
- Cook basmati rice and wild rice separately, following packet directions. Place on a tray. Set aside to cool.
- Meanwhile, heat a frying pan over medium-high heat. Cook almonds for 3 to 4 minutes or until golden. Combine yoghurt, pickle and 1 tablespoon cold water in a bowl.
- Reserve 1 tablespoon each of almonds, currants and coriander. Place remaining almonds, currants and coriander, rice and yoghurt mixture in a bowl. Gently toss to combine. Serve topped with reserved almonds, currants and coriander.