Spanakopita-inspired brothy rice | olivemagazine

Ingredients

• bunch of spring onions greens and whites separated
• 1 tbsp olive oil
• 1 garlic clove grated
• 200g brown basmati rice rinsed
• 1.25 litres good-quality vegetable stock
• 150g peas defrosted if using frozen, podded if using fresh
• 150g baby spinach
• 10g dill finely chopped
• 15g parsley finely chopped
• ½ lemon juiced
• 100g feta
• 2 tbsp toasted sesame seeds
• 4 tbsp extra-virgin olive oil
• crusty bread (optional)