1 c. uncooked rice
1 c. chicken broth
1 c. water
1 med. onion, chopped
1 c. (about 4 oz.) sliced fresh mushrooms
2 cloves garlic, minced
Vegetable cooking spray
1 tbsp. lemon juice
1/2 tsp. dried oregano leaves
6 c. shredded fresh spinach leaves (about 1/4 lb.)
4 oz. feta cheese, crumbled
Freshly ground black pepper
Chopped pimiento for garnish (optional)

Combine rice, broth and water in medium saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Cook onion, mushrooms and garlic in large skillet coated with cooking spray until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese and pepper to rice; toss lightly until spinach is wilted. Garnish with pimiento. Makes 6 servings.