1.Cook rices, in separate medium saucepans of boiling water, until each is just tender (wild rice will take longer to cook than basmati), drain. Combine rices in large bowl, cover to keep warm.
2.Meanwhile, heat wok, stir-fry pork, in batches, until browned all over.
3.Heat oil in wok, stir-fry garlic, ginger and spices until fragrant. Add sprouts, squash, leek, juice and the water, stir-fry until vegetables are just tender.
4.Return pork to wok with yogurt and herbs, stir-fry, tossing until combined
5.Serve pork stir-fry with rice, topped with extra yogurt
You can replace the two individual rices in this recipe with one of the commercial blends of basmati and wild rice available in some supermarkets. Cook a 500g package of the combined rices according to the manufacturer’s instructions on the packet.Note