Calorie controlled cooking spray
1 large, finely chopped
2 clove(s), crushed
Brown Rice, dry
Vegetable stock cube(s)
1 cube(s), 800ml stock
500 g, young
5 medium, finely sliced
5 sprig(s), fresh, roughly chopped
1 tablespoons, roughly chopped
Lemon Juice, Fresh
1 medium, wedges to serve
Light Feta Cheese
60 g, crumbled
- Place a wide pan on a medium heat and mist with cooking spray. Add the onion and fry for 5 minutes, then stir in the garlic and cook for another minute. Mix in the rice and cook for 2 minutes, until toasted.
- Add 600ml of the vegetable stock to the pan and bring to a simmer on a medium heat. Cover, lower the heat and let it simmer for 15-20 minutes. The rice should be almost cooked and the liquid nearly evaporated.
- Remove the lid and gradually add the spinach, along with the remaining stock, stirring, until the leaves are wilted. Add most of the spring onion, parsley, dill and lemon juice. Season to taste.
- Divide the spanakorizo between 4 bowls and sprinkle over the remaining spring onion and the feta. Serve with the lemon wedges on the side.