Wild Rice & Feta Salad
A delightful blend of basmati and wild rice, chickpeas, and dried cranberries tossed in a flavorful dressing, this Mediterranean-inspired dish offers a colorful medley of textures and tastes. Crumbled feta adds a creamy touch while fresh parsley provides a pop of freshness. Whether enjoyed warm or cold, this vibrant rice salad is a feast for the senses.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 519 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 79 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 1.82 milligram of sodium
Comments
No comments found.