Each serving provides 188 calories, 8 grams protein, 5 grams fat, 29 grams carbohydrate, 3 grams dietary fiber, 17 milligrams cholesterol, and 621 milligrams sodium.

1	cup	uncooked rice
1	cup	chicken broth
1	cup	water
1	medium	onion, chopped
1	cup (about 4 ounces)	sliced fresh mushrooms
2	cloves	garlic, minced
		Vegetable cooking spray
1	tablespoon	lemon juice
1/2	teaspoon	dried oregano leaves
6	cups	shredded fresh spinach leaves (about 1/4 pound)
4	ounces	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.