Green Pilaff with Cashews

200 g baby English spinach leaves
6 spring onions
100 g cashew nuts, roughly chopped
2 Tbl olive oil
2 garlic cloves, crushed
1 tsp fennel seeds
300 g long grain brown rice
2 Tbl lemon juice
625 ml veg stock
3 Tbl chopped mint
3 Tbl chopped parsley

Preheat oven to 180 deg
Shred spinach into 1 cm pieces and chop the spring onion.
Roast cashew nuts on baking tray for 5-10 min or until golden brown.

Heat oil in a large, deep frying pan and cook the spring onion over medium heat for 2 min, add the garlic and fennel seeds and cook for 1 min. Stir in the rice and mix well to combine. Increase heat to high, add the lemon juice, stock and 1 tsp salt and bring to the boil.
Reduce heat to low and cover with a tight-fitting lid and cook, without lifting the lid, for 45 min, or until stock has been absorbed and rice is cooked.
Remove from heat, sprinkle with spinach and herbs, stand covered for 8 min then fork the spinach and herbs through the rice. Season. Serve sprinkled with cashews.