|California basmati brown rice||240 Milliliter (1 Cup)|
|Chicken broth||540 Milliliter (2 1/4 Cups)|
|Onion||1 Medium, chopped|
|Sliced mushrooms||240 Milliliter (1 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Shredded spinach||6 Cup (96 tbs)|
|Feta cheese||4 Ounce, crumbled (120 Grams)|
Combine rice and broth in saucepan.
Bring to boil, stir.
Reduce heat, cover and simmer 45 minutes, until water is absorbed.
Cook onion, mushrooms and garlic in oil-sprayed skillet until tender.
Stir in lemon juice and oregano.
Add spinach, feta and pepper to rice; toss until spinach is wilted.
Add mushrooms and onions.