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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad tastes great both warm and chilled. The dried cranberries work really well with the tangy cheese. Ingredients:
9 ounces long grain and wild rice blend |
14 ounces garbanzo beans, drained |
4 ounces dried cranberries |
1 red onion, sliced |
1 garlic clove, crushed |
3 tablespoons olive oil |
2 tablespoons lemon juice |
7 ounces feta cheese |
2 tablespoons flat leaf parsley, roughly chopped |
Directions:
1. Rinse the rice and boil according to the pack instructions, adding the garbanzo beans for the final 4 minutes.
2. Drain and allow to cool a little, then mix through the cranberries and onion.
3. Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing.
4. Toss with the rice mixture, then pile onto a large serving plate.
5. Crumble over the feta and scatter with the parsley.
6. Serve warm or cold.
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