This is a great dish for getting some spinach in your diet, it can be eaten as a dish on its own or as a side dish with fish or a salad. I only use brown rice now, white rice and whole-wheat rice make my stomach bloated and again have been bleached, with a lot of the goodness taken out. Brown rice takes slightly longer to cook but is much better for you and has more protein and fibre than its white counterpart which has its bran and germ removed (why would you do that?!!! take out the bits that are good for you?) Brown rice is also great for regulating blood sugar and is naturally gluten-free. Spinach is a great source of iron, magnesium and vitamin B2

Ingredients
2 x tbs olive oil
1 x onion – finely chopped
4 x spring onions finely chopped (use lol the green stems too)
Zest of a lemon
1 or 2 cloves of garlic, finely chopped
3 or 4 cups of baby spinach (wash throughly and chop roughly)
1 x mug of brown rice (brown basmati is quite good)
2 x mugs of hot vegetable broth
3 x tbsps dried dill
1 x tsp sea salt – adjust to taste
A good grind of pepper
Juice of the lemon you just zested

Method
In a large saucepan, add the olive oil and gently sauté the onion until it is soft but not brown, (about 4-5 mins) then add in the garlic for a further few minutes.
add the lemon zest and chopped spinach and allow the spinach to wilt down. Now you can stir in the brown rice, dill and vegan table stock into the pan and combine all the ingredients, add in the pepper and a little salt (taste to make sure it’s not too salty from the stock) add more salt if needed. Stir all the ingredients and bring to a boil.
Reduce to a low heat, put on the lid and cook for approx 30 – 35 minutes (check the rice packets instructions) when all the liquid has been absorbed by the rice add in the lemon juice and a taste to adjust seasoning – I love dill so would probably add a bit more!
Leave for 5-10 minutes with the lid on and then serve -delicious!