Pack in spinach, feta and walnuts into this rice dish. It’s bursting with nutrients, including vitamin K, which is important for our skin, hair and bones
Prep:15 mins
Serves 4
1 tbsp rapeseed oil2 onions (320g), finely chopped3 large garlic cloves, sliced300g easy-cook brown rice700ml hot vegetable stock, made with 1 tsp bouillon powder400g frozen spinach15g dill, finely chopped1 lemon, zested, 1/2 juiced, 1/2 cut into 4 wedges40g walnuts, chopped75g feta, crumbled
STEP 1Heat the oil in a large pan over a medium heat and fry the onions and garlic for 10 mins, stirring often until softened.STEP 2Tip 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.STEP 3Scatter 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.This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
