Lemon and Spinach Brown Rice with Feta and Walnuts

In a large saucepan, heat the rapeseed oil over medium heat. Add the finely chopped onions and sliced garlic, sautéing for about 10 minutes, stirring occasionally until they are softened and translucent.

Stir in the easy-cook brown rice, then pour in the hot vegetable stock. Add the frozen spinach along with half of the chopped dill and half of the lemon zest.

Bring the mixture to a simmer, then cover with a tight-fitting lid. Reduce the heat to low and cook for 25 minutes, or until the rice is tender and the liquid has been fully absorbed.

Remove from heat and scatter the remaining dill, lemon zest, chopped walnuts, and crumbled feta over the rice. Drizzle with the lemon juice and gently toss everything together to combine.

Serve half of the rice immediately with lemon wedges on the side for squeezing over. The remaining portion can be cooled completely and kept chilled for up to three days; reheat in the microwave until piping hot before serving.