Serves: 6

Hands-on time: 5 minutes

Hands-off time: 15 minutes

INGREDIENTS

1 cup Spekko Jasmine Long Grain White Rice

1 packet (200g) bacon bits, cooked

1 bag (200g) baby spinach leaves, washed and chopped

1 tub (200g) plain feta cheese, crumbled

1 small red onion, sliced

⅓ cup mayonnaise

½ tsp each salt & pepper, to season

Serving suggestion:

Parsley

METHOD

1. In a medium-sized pot, add the Spekko Jasmine Long Grain White 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. *Chef’s Tip: The perfect opportunity to make use of leftover rice!

2. 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. 

3. Garnish the rice salad generously with freshly chopped parsley, serve and ENJOY!