Wild Rice And Feta Salad Recipes

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WILD RICE AND FETA SALAD



Wild Rice and Feta Salad image

This salad tastes great both warm and chilled. The dried cranberries work really well with the tangy cheese.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Rinse the rice and boil according to the pack instructions, adding the garbanzo beans for the final 4 minutes.
  • 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 and scatter with the parsley.
  • Serve warm or cold.

Nutrition Facts : Calories 374.8, Fat 22.5, SaturatedFat 9.4, Cholesterol 46.8, Sodium 886.4, Carbohydrate 31.9, Fiber 6.2, Sugar 4.7, Protein 12.9

WILD RICE SALAD



WILD RICE SALAD image

The vibrant colours, flavours and textures in this salad are sensational! A great holiday salad or for special occasions. Serves 3 as meal or 5 - 6 as side. Recipe VIDEO below.

Provided by Nagi

Categories     Sides

Time 1h

Number Of Ingredients 13

150g (5oz / 1 cup) wild rice (, uncooked (Note 1))
120g (4oz) baby rocket / arugula (, roughly chopped (~2 giant handfuls))
1 pomegranate (, seeds only (see video, Note 2))
100g (3.5oz) feta (, preferably soft Danish, crumbled (Note 3))
3/4 cup dried cranberries ((or similar))
3/4 cup roughly chopped toasted pecans
1 cup green onions (, sliced (or chopped red onion))
2 tbsp white wine vinegar ((or cider vinegar, or other clear-ish vinegar))
6 tbsp extra virgin olive oil
1/2 garlic clove (, minced)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it's simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
  • Drain then leave to steam dry and cool.
  • Salad
  • Shake Dressing in a jar, set aside for 15 minutes+.
  • Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
  • Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.

Nutrition Facts : ServingSize 153 g, Calories 361 kcal

GREEK RICE & FETA SALAD



Greek Rice & Feta Salad image

Make and share this Greek Rice & Feta Salad recipe from Food.com.

Provided by Diana Adcock

Categories     White Rice

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups cooked medium grain white rice, rinsed and drained (you dont want it sticky)
1 teaspoon oregano
1 large tomatoes, chopped and seeded
1/2 chopped green pepper
1/2 chopped English cucumber
1/3 cup sliced green onion
1/3 cup sliced black olives
1 cup crumbled feta cheese, divided
1/2 cup salad dressing (the mayo kind like Miracle Whip)
2 teaspoons plain yogurt

Steps:

  • Add the oregano, veg and 3/4 of the feta to rice and toss.
  • Combine the dressing and yogurt and toss with rice mixture.
  • Cover and chill 2 hours.
  • Sprinkle with remaining feta.

Nutrition Facts : Calories 464.4, Fat 8.8, SaturatedFat 4.6, Cholesterol 34.6, Sodium 510.5, Carbohydrate 83.3, Fiber 3.6, Sugar 4.6, Protein 11.5

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