Give this classic Indian rice salad a makeover with the added flavour and texture of almonds.
- 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.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set