Wild rice & feta salad
Perfect for a casual get together and great for lunch the next day - if there's any left!
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook 25 mins
- 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.
Per serving
519 kcalories, protein 20g, carbohydrate 79g, fat 16 g, saturated fat 5g, fibre 4g, salt 1.82 g
Recipe from Good Food magazine, February 2008.

'This salad tasted great both warm and chilled. I'm not usually a fan of savoury and sweet combinations, but the cranberries worked really well with the tangy cheese.'
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http://www.bbcgoodfood.com/recipes/5167/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
Cook 25 mins
Ingredients
- 250g basmati and wild rice
- 400g can chickpeas , drained
- 100g pack dried cranberries
- 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
Per serving
519 kcalories, protein 20g, carbohydrate 79g, fat 16 g, saturated fat 5g, fibre 4g, salt 1.82 g



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28 January 2008
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06 February 2008
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24 August 2008
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01 October 2008
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