1 cup long-grain rice
1 (14.5 ounce) can chicken broth
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 cloves garlic, minced
Vegetable cooking spray
1 tablespoon lemon juice
1 teaspoon fresh chopped oregano or 1/8 teaspoon dried oregano
6 cups fresh spinach leaves, shredded (about 1/4 lb.)
2 ounces feta cheese, crumbled
Freshly ground black pepper
Chopped pimento for garnish, optional
Combine rice and broth in saucepan. Bring to boil, stir. Reduce heat to simmer; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
While rice is cooking, sauté onion, mushrooms and garlic in large skillet coated with cooking spray.
Stir in lemon juice and oregano. Add spinach, cheese and pepper; toss lightly until spinach is wilted. Fold in rice.
Garnish with pimento if desired.
Serves 6.