½ cup rice; 100 g fresh spinach (or one frozen bricket); 1 onion; a bunch of spring onions; lemon; 4 tbsp olive oil; 50 g feta cheese; salt
Soften the finely chopped onion, add the rice and stir until the rice is coated in oil. Add the defrosted spinach, stir and after 5 minutes add the finely chopped spring onion. Add 1½ cups water, bring to the boil, salt and cook in a closed pan for 20 minutes until the rice is cooked. Add the chopped dill and stir. Serve with cheese crumbled on top, a dash of lemon juice and a drizzling of olive oil.