Adapted from From Asparagus to Zucchini, 3^rd Edition

2 Tbsp olive oil, divided                                                        1 large handful fresh dill (or cilantro!)

1 cup plain brown rice                                                            1 onion or 1 bunch spring onions

large bunch of spinach (~1/2 lb), chopped                        2-4 oz chunk of feta cheese, diced

Cook rice with 1 Tbsp olive oil. While it’s cooking, heat remaining olive oil in large skillet over medium flame. Add onions and cook, stirring occasionally, until translucent. Stir in chopped spinach and cook, stirring occasionally, until spinach is wilted. Stir in herbs and a little salt. Let cook for a minute or so then remove from heat. Stir spinach and feta into cooked rice.