Wild rice & feta salad
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.8 out of 5.15 ratingsRate
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Perfect for a casual get together and great for lunch the next day - if there's any left!
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
250g basmati and wild rice
-
400g can chickpea
drained
-
100g pack dried cranberry
-
1 red onion
sliced
-
1 garlic clove
crushed
-
3 tbsp olive oil
-
2 tbsp lemon juice
-
200g pack reduced-fat feta cheese
-
handful flat-leaf parsley
roughly chopped
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Nutrition: per serving
- kcal519
- fat16g
- saturates5g
- carbs79g
- sugars19g
- fibre4g
- protein20g
- salt1.82g
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Method
-
step 1
Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.
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step 2
Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.
Recipe from Good Food magazine, February 2008
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A star rating of 4.8 out of 5.15 ratings
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