Spanakorizo

The recipe

Instructions

1. 1
   Soften the chopped onion and spring onion in the olive oil over a medium heat for 5-6 minutes.
2. 2
   Add the garlic and cook for a minute, then stir in the spinach in handfuls until wilted.
3. 3
   Tip in the rice, basil, crumbled stock cube and about 600ml boiling water, then bring to a simmer.
4. 4
   Cover and cook gently for 15-18 minutes until the rice is tender and the liquid absorbed, stirring once or twice.
5. 5
   Stir through the lemon juice, season well and serve warm.

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