1 Combine oil and onion in a heatproof glass bowl (14-cup capacity). Microwave on high for 2 minutes, then add wine and microwave on high for 1 minute.2 Dissolve stock cubes in water. Stir 1½ cups hot stock, rice and tomatoes into onion mixture. Cover. Microwave on high for
10 minutes until liquid is absorbed.
3 Stir in remaining stock and sauce. Cover. Microwave on high for 8 to 10 minutes, or until liquid is absorbed. Season with salt and pepper. Stir in spinach and half the feta.4 Sprinkle with remaining feta and extra baby spinach leaves.
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