wild rice with chickpeas and feta
rating:300g basmati and wild rice
400g can chickpeas
100g dried cranberries
1 onion
4 garlic cloves
4 tbsp olive oil
half a lemon
200g feta
handful of flat-leaf parsley
black pepper
Put water on to boil for the rice. Drain and rinse the chickpeas. Peel and slice the onion and garlic. Squeeze the half-lemon. Cut the feta into cubes. Tear the leaves of the parsley and discard the stalks. When the water boils, add the rice and boil for the time indicated on the packet. Five minutes before the end of cooking time, add the chickpeas and cranberries. Put the olive oil in a pan over a medium heat and lightly saute the onion and garlic. Drain the rice and return it to the pan. Stir in the onions and garlic with the oil. Add the lemon juice, feta and parsley. Give it all a good stir. Serve with lots of freshly-ground black pepper. Serves four, takes about 30 mins from start to finish.
