This salad calls for white and wild rice. My friend who made this one thought she’d save some time and pans by cooking them together, not knowing at the time that wild rice takes twice as long. Turns out it didn’t matter much since this salad is served cold. When served cold, even if the rice was overcooked, it was still firm. Cooking together did turn the white rice a sort of light purple color though, which was actually sort of pretty. Along with the cranberries and red onion, it comes off really purple.
Based on this recipe from BBC.
Ingredients
makes 5 servings
- 1.5 cups basmati/jasmine rice (uncooked)
- 1.5 cups wild rice (uncooked)
- 1 can chickpeas , drained
- 1 pack dried cranberries
- 1 red onion, sliced
- 1 pack feta cheese
- handful flat-leaf parsley , roughly chopped (optional)
Dressing:
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 2 tbsp lemon juice
- salt & pepper to taste
Rinse the rice and cook according to the pack instructions (white and wild rice are cooked separately). Add the chickpeas for the final 4 minutes of cooking in the white rice pot. 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 the dressing and toss with the rice mixture. Serve on a plate and top with crumbled feta and parsley (if using). Can be served warm or cold.
