BACON AND FETA RICE SALAD

1 cup basmati white rice
200 g cooked bacon bits
200 g washed and chopped baby spinach leaves
200 g plain crumbled feta cheese
1 small sliced red onion
⅓ cup mayonnaise
½ teaspoon each salt and pepper
parsley

In a medium-sized pot, add rice to 2 cups of salted water and simmer on medium heat for about 15 minutes.
Once the rice is cooked and all the water has been absorbed, cover and set aside to cool completely.
In a large salad bowl, add the cooled rice, ½ of the cooked bacon bits, the chopped baby spinach leaves, ½ of the crumbled feta, ½ of the sliced red onion, the mayonnaise, and salt and pepper and mix until well combined.
Sprinkle the remaining bacon bits, feta, and red onion over.
Garnish the rice salad generously with freshly chopped parsley, serve, and ENJOY!

Note:
The perfect opportunity to make use of leftover rice!

Recipe and photo: Melissa Ann Vermeulen