Greek-Style Rice With Spinach

• 1-1/2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 pounds clean fresh spinach
• 3 tbsp lemon juice
• 4 cups long grain rice
• 1 to 2 tbsp minced fresh basil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese, preferably the type with sun-dried tomatoes and basil
• Optional garnish: chopped tomatoes or sugar-snap peas that have been blanched for 1 minute

1. Cook long grain rice according to package directions. Rice can be cooked in advance and refrigerated for 1/2 to 1 day in advance. While rice is cooking, chop the spinach.

2. Heat oil in a heavy skillet or wok. Add onion and garlic and cook on medium-high heat until onion is softened and transparent. Add spinach, lemon juice, and rice; cook, stirring frequently, until spinach is limp and rice is thoroughly heated. Toss in basil. Add salt and pepper to taste.

3. Arrange rice in a mound on a colorful platter. If desired, surround with blanched sugar-snap peas. Sprinkle rice mixture with crumbled feta cheese and chopped tomatoes. Serve. Makes 4 servings.