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Wild rice & feta salad

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 519
  • Carbohydrates 79
  • Saturated Fat 5
  • Sugar 19
  • Protein 20
  • Fat 16
  • Fibre 4
  • Salt 1.82

Nutrition per serving

  • Calories 519
  • Carbohydrates 79
  • Saturated Fat 5
  • Sugar 19
  • Protein 20
  • Fat 16
  • Fibre 4
  • Salt 1.82

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

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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