Wild rice & feta salad

Wild rice & feta salad

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(7 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Perfect for a casual get together and great for lunch the next day - if there's any left!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal519
  • fat16g
  • saturates5g
  • carbs79g
  • sugars19g
  • fibre4g
  • protein20g
  • salt1.82g
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Ingredients

  • 250g basmati and wild rice
  • 400g can chickpea, drained
  • 100g pack dried cranberry
    Cranberries

    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
    olive oil

    Olive oil

    ol-iv oyl

    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

Method

  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.

  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.

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Comments (11)

lynnloo's picture

Absolutely delicious. I am just embarking on vegetarian cooking and this was a wonderful first dish to make. Thoroughly recommend it.

safronthomas's picture

Made this to serve with Salmon and for next days lunch box, it was absolutely gorgeous. I used half the amount of chickpeas though as I'm not a fan. The Lemon, garlic and cranberries go so well! And it looks amazing in a serving plate.

mdej123's picture
5

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.

svenables's picture
5

Just tried this salad for a family party - doubled the amounts and added the onion while the rice was still warm which helped avoid onion breath... It was completely delicious and even the kids ate it! Shock! Will definitely add it to my repetoire.

bennettj99's picture

I used finely chopped tomatoes instead of the chick peas. It was great with the Indian Spiced Barbequed Lamb recipe also from this website. Quick and easy whilst the football was on. All enjoyed and wanted more.

convention's picture

I made this to accompany a salad with savoury chicken drumsticks for friends I had round. very colourful & the cranberries went well together with the other ingredients. All enjoyed it.

clarkie's picture

I added some peas and sunflower seeds, doubled the recipe which served about 10 people with some baked chicken.
It was easy to make and everyone asked for the recipe!

rkvizor's picture

Loved this. Kept for lunch for a couple of days. To be honest, I think I preferred it without the feta cheese, of which I am normally a huge fan. Awesome recipe! It looks very pretty too; great colours from the cranberrys, red onions, and fresh parsley.

rquest's picture
5

I made this as a salad to accompany a barbecue. It was fantastic! I would definitely make this again.

lucyaitchison's picture

Made this for my lunch today and was very tasty, loved the sweetness of the cranberries, although rather garlicky. I used mixed beans rather than just chickpeas, might add olives next time as well.

sarahben's picture
4

My husband loved this salad. I prefered it without the dressing. The second time I made it I left out the chick peas and added chopped red pepper. It was good for a packed lunch with wholemeal pitta bread.

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