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Tilda Pure Basmati’s unique, long, slender grains stay separate when cooked, making them ideal for salads.
Basmati and wild rice salad with saffron cauliflower, honey-roast pears and zhoug by Anna Hansen.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
