Low FODMAP Recipe - Wild rice & feta salad

Method

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 chives.

Whisk together the garlic oil, 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.


Recipe from Good Food magazine



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Ingredients

250g basmati and wild rice

100g pack dried cranberries

1 tbsp chopped chives

1 tbsp garlic infused oil

2 tbsp olive oil

2 tbsp lemon juice

200g pack reduced-fat feta cheese

handful flat-leaf parsley, roughly chopped

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