Low FODMAP Recipe - Wild rice & feta salad


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

Everything you need To tackle IBS


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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