Persian Rice Salad.

recipe name

July 11th, 2009

This light and fruity rice salad is excellent to take to a picnic or bbq.

Makes a large bowl.


  • 1/2 cup of wild rice
  • 1 1/2 cups of basmati rice
  • 1/4 cup of orange juice
  • 1 tablespoon of orange zest
  • 1/2 cup roasted almonds, sliced in half
  • 1/2 cup of currants
  • 2 small red chilies thinly sliced
  • A handful of flat leaf parsley, roughly chopped
  • Pepper
  • Olive oil


n a saucepan put the wild rice on to simmer in plenty of water until the grains are tender – for about 30-40 minutes. Be careful, if the water becomes too hot the grain will split. ┬áStrain the rice.

In another saucepan heat about a tablespoon of olive oil. Add the basmati rice and coat well with the oil. Add 3 1/2 cups of warm water and bring to the boil. Add the orange juice, zest, a little salt and about a 1/2 teaspoon of pepper. Cover and leave to simmer for at least 15 minutes, until the rice is dry and cooked.

When the basmati rice has cooled a little add all the ingredients together in a bowl and serve.