Here’s a simple, high-fiber recipe that takes advantage of the convenience of frozen chopped spinach. Use an organic brand, please! Though I prefer fresh spinach most of the time, I like how the frozen chopped spinach melds with the rice. 

Serves: 4 to 6

• 1 cup raw brown rice
• 1 tablespoon extra-virgin olive oil
• 10-ounce package frozen chopped spinach, completely thawed
• 2 to 3 scallions, chopped
• 1/4 cup chopped fresh dill
• Juice of 1/2 to 1 lemon, to taste
• Salt and freshly ground pepper to taste

Combine the rice with 2 1/2 cups water in a saucepan. Bring to a gentle boil, then cover and simmer gently until the water is absorbed, about 30 minutes. Stir the remaining ingredients into the rice and serve at once.

• For more ways to use brown rice, explore Classic Rice Dishes. ^[1]