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Wild rice & feta salad

Wild rice & feta salad

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A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
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
  • 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

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.

  • 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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Overall rating

A star rating of 4.8 out of 5.12 ratings
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