This is taken from Natalie Savona’s “Wonderfoods for Kids” and I’ve altered it ever so slightly.
1tbsp olive or coconut oil
1 large handful of frozen spinach
1-2 onions, chopped
2 cups brown rice
4 cups (to start off with) chicken stock or Swiss Marigold Buillon
200g feta cheese, cubed
juice of 1 lemon
1/2 cup sunflower seeds
Saute one of the onions plus the seeds in the oil for no more than 5 minutes. Add the rice and stock. Cook covered on a low heat for around 20-30 minutes depending on the type of brown rice you are using. 10 minutes before it looks like it will be fully cooked*, add the spinach and remaining onion in a layer on top of the rice and quickly replace the lid to avoid the essential steam escaping. You will need to add further stock if the rice has absorbed the first lot but remember the spinach and onion will release some liquid too.
Once cooked, add the lemon and feta cheese and season if you wish.
*if you’re thinking I have no idea what 10 minutes before the rice would be fully cooked means, then just check to see if the grains are al dente as opposed to rock hard. That’s when they’re on their way to being done.
Honestly, it’s such a simple non-fancy dish but it’s lovely so enjoy!