Boil the two types of rice separately in salted water – the basmati for about 15 minutes; the wild rice will
need a little longer. Drain separately.
Heat the butter in a large frying pan. Once molted add the onion and fry for about 5 minutes. As soon as
it softens add the basmati, wild rice, tomato, salt and pepper.
Stir together for a minute or two and then add the MEVGAL Goat’s Cheese and parsley and serve