Lemon & spinach rice with feta

• rapeseed oil↗1 tbsp tbsp
• onions↗2

  (320g), finely chopped

• large garlic cloves↗3

  sliced

• easy-cook brown rice↗300g g
• hot vegetable stock↗700ml ml

  made with 1 tsp bouillon powder

• frozen spinach↗400g g
• dill↗15g g

  finely chopped

• lemon↗1

  zested, 1/2 juiced, 1/2 cut into 4 wedges

• walnuts↗40g g

  chopped

• feta↗75g g

  crumbled

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and fry the onions and garlic for 10 mins, stirring often until softened.

2. 2

   Tip in the rice, then the stock, frozen spinach and half each of the dill and lemon zest. Cover, reduce the heat to low and cook for 25 mins until the rice is tender.

3. 3

   Scatter over the remaining dill and lemon zest, the nuts and feta, then gently toss together along with the lemon juice. Serve half of the rice straightaway with two lemon wedges on the side for squeezing over. Leave the rest of the rice to cool completely and keep chilled for up to three days. Reheat in the microwave until piping hot, then serve with the remaining lemon wedges.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.