Spinach Feta Rice

This bright, lemony white rice includes a hearty amount of fresh spinach with the addition of toasty pine nuts and salty feta. Though simple, this dish has such a wonderful depth of flavor! Serve this with chicken, salmon or, to keep it vegetarian, a large side of roasted vegetables.

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Stir in garlic, green onion, salt and pepper and cook for 2 minutes longer.

2. Add rice, water and lemon juice and bring to a boil. Turn heat to low, cover pot and cook for 15 minutes.

3. Remove pan from heat and stir in spinach. Stir until the spinach is wilted.

4. Add pine nuts, feta and parsley. Scoop into serving dishes and drizzle with olive oil.

Spinach Feta Rice

Serves 6

All you need:

1/4 cup olive oil, plus more for garnishing

1 yellow onion, diced

3 peeled garlic cloves, minced

2 green onions, thinly sliced

1 teaspoon kosher salt

Freshly ground black pepper, to taste

1 cup long-grain white rice

1 1/2 cups water

Juice of 2 lemons

8 oz. fresh spinach, chopped

1/3 cup crumbled feta cheese

2 tablespoons toasted pine nuts

2 tablespoons chopped flat-leaf parsley

All you do:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened, about 3-5 minutes. Stir in garlic, green onion, salt and pepper and cook for 2 minutes longer.
2. Add rice, water and lemon juice and bring to a boil. Turn heat to low, cover pot and cook for 15 minutes.
3. Remove pan from heat and stir in spinach. Stir until the spinach is wilted.
4. Add feta, pine nuts and parsley. Scoop into serving dishes and drizzle with olive oil.