Greek Lemon Dill Feta Rice

Serves 3-4

1.5 c rice (brown or basmati)
2 c chicken stock (2.66 if brown rice)
2 T evoo
2 small white boiling onions, chopped
1/4 c fresh lemon juice
1 T minced fresh dill or 1 t dillweed
1.5 t minced fresh mint or 1/2 t dried mint crumbled
1 c crumbled feta
1 lemon cut in 8 wedges

Spray cooker. Cook rice and stock in regular cycle. Let steam on Warm for 10 mins. Meanwhile heat evoo in skillet on med and cook onions 5 mins. Add to rice with juice, dill and mint. Stir to distribute. Close and let steam for 10 mins on Warm. Serve topped with feta and lemon wedge. DO NOT ADD lemon juice until serving.