Spanakorizo with brown rice, dill, lemon and feta

Ingredients

For 1 serving

• Brown rice75 g
• Spinach250 g
• Spring onions3
• Dill5 g
• Lemon juice15 ml
• Feta45 g
• Extra virgin olive oil10 g
• Vegetable broth300 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: March – May, October – November

Method

1. Heat the vegetable stock. Thinly slice the spring onions, wash the spinach well and roughly chop it, and chop the dill.
2. Heat the extra virgin olive oil in a saucepan over medium heat and soften the spring onions for 3 minutes. Add the brown rice and toast for 1 minute, stirring, until glossy.
3. Pour in the hot stock, bring to the boil, cover and cook over low heat for 35 minutes, until the rice is almost tender and has absorbed nearly all the stock.
4. Add the spinach and dill, stir, cover and cook for 5 more minutes, until the spinach has wilted and the rice is creamy; season with salt.
5. Take off the heat and finish with the lemon juice, black pepper and crumbled feta.