- 250g basmati and wild rice
- 400g can chickpea, drained
- 100g pack dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 1 red onion, sliced
- 1 garlic clove, crushed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp lemon juice
- 200g pack reduced-fat feta cheese
- handful flat-leaf parsley, roughly chopped
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.
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.