You will need:
- 2 cups of Arborio rice
- 1/2 cup of grated medium cheddar
- 1 block of feta
- 1 punnet of cherry tomatoes
- 1 onion
- The juice of 1 lemon
- 2 cloves of garlic
- 2 tbsp balsamic vinegar
- Baby spinach
- 1 tsp salt
- Black pepper
- Olive or vegetable oil
The Rice: Boil rice in lightly salted water. Rice can be a bit of a fine art. Usually the ratio is 1 cup of rice to 4 cups of water. I normally get away with making sure that the rice stands one inch below the water.
Bring a saucepan of water and salt to boil. When the water is boiling at the rice and cook until the rice is fluffy.
Drain rice of any excess water and place into a large bowl. Add oil, a few table spoons, and stir through the rice to prevent the grains sticking.
Allow rice to cool.
The Salad: In a large bowl mix cold boiled rice, cheese, balsamic vinegar, lemon juice, and black pepper. Mix through with a wooden spoon.
Lightly fry finely chopped onion and garlic and immediately add to the salad.
Chop baby spinach and toss through.
Dress with crumbled feta and halved cherry tomatoes.