Wild rice & feta salad
Cooking time
Prep: 5 mins Cook: 25 minsSkill level
EasyServings
Serves 4Perfect for a casual get together and great for lunch the next day - if there's any left!
Nutrition and extra info
Additional info
- Easily doubled / halved
Nutrition info
Nutrition per serving
- kcalories
- 519
- protein
- 20g
- carbs
- 79g
- fat
- 16g
- saturates
- 5g
- fibre
- 4g
- sugar
- 19g
- salt
- 1.82g
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
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Method
- 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.
Recipe from Good Food magazine, February 2008
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Comments
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Love this salad, served it twice now, once with a cooked ham and once with salmon. Both delicious. Only used half the dressing stated as trying to cut down on fat, still tasted fabulous. Easily doubled. Also cheated on both occasions and used microwave rice, cuts down on cooking time and mess in the kitchen.
