Lemon & spinach rice with feta

Lemon & spinach rice with feta


  • 1 tbsp rapeseed oil
  • 2 onions (320g), finely chopped
  • 3 large garlic cloves, sliced
  • 300g easy-cook brown rice
  • 700ml hot vegetable stock, made with 1 tsp bouillon powder
  • 400g frozen spinach
  • 15g dill, finely chopped
  • 1 lemon, zested, 1/2 juiced, 1/2 cut into 4 wedges
  • 40g walnuts, chopped
  • 75g feta, crumbled



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


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.


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.