Tomato, basil and feta brown and wild rice salad

October 16, 2014 (Last Updated: January 11, 2019)

Tomato, basil and feta brown and wild rice salad

Serves: 4
Cooking Time: 20 mins


  • 200g brown and wild rice mix
  • 350g baby Rosa tomatoes
  • 2 garlic cloves, crushed
  • 1 red chilli, chopped
  • 45ml (3 tbsp) olive oil + 45ml (3 tbsp) extra
  • salt and freshly ground black pepper, to taste
  • 1 x 400g tin chickpeas, rinsed and drained
  • 150g feta, crumbled
  • juice of ½ a lemon
  • a handful of fresh coriander, roughly chopped
  • a handful of fresh basil + extra to serv



Cook the brown and wild rice according to packet instructions and set aside.


Preheat the oven to 200°C. Place the tomatoes, garlic, chilli, 45ml (3 tbsp) olive oil and seasoning in a baking dish. Bake until the tomatoes are soft and sticky, about 20 minutes.


Combine the cooked rice, tomatoes, chickpeas, feta, lemon juice, coriander and basil in a large bowl. Adjust the seasoning and mix well.


Serve with extra basil.


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