I’ll admit it, sometimes I’m lazy when it comes to cooking. While I try to cook 100% from scratch as much as possible sometime I go the Sandra Lee route and use a prepared food as the base for my recipes. Normally I do this because I am craving something outside of my skill level but occasionally it’s because I don’t have the time during the week to do all that I need to do during the day and still have dinner on the table at a reasonable hour. The challenge I find with these shortcuts is making sure I’m not sacrificing quality or adding more sodium/calories then I need. This recipe is one of those where it is very important to check the label first. When looking for a wild rice kit I found ones ranging from 20mg to 80mg to 220mg to over 300mg a serving. I would up going with the Wild Grains brand which was right around 80mg per serving, after a second look showed that the 20mg variety had mini serving sizes compared to the others and would wind up being closer to 80mg once all was said and done. In the past I have also used the Whole Foods brand Wild Rice with great results, and I’m keeping my fingers crossed that Wegmanns will eventually have a variety as well.
– 1 box wild rice mix (look for one that will be around 3 1/2 cups when finished)
– 14oz can chickpeas, drained and rinsed
– 1/2 white onion, diced
– 3 Plum Tomatoes, diced
– 1/2 cup crumbled feta – divided (or crumbled soft tofu for vegan version)
– pepper to taste
1. Prepare the wild rice per instructions on box but subtract 5minutes from the cook time suggested. Add the chickpeas, stir, and cook 3minutes over medium heat. Add in the tomatoes and 1/4 cup of the feta, mix well and cook an additional 5minutes.
2. Season to taste then top with the remaining cheese. Serve warm!
There is something about having dinner ready to go in under 30minutes, especially after a long day at work. The ease of this dish also makes it a great Meatless Monday dish, no excuses that it takes too long to prepare or that it contains hard to find ingredients or too many “strange” vegetables. It is also easily adapted for vegans, just switch the feta for either a vegan mock-feta or crumble up some soft tofu for all the texture and some added protein.