Instructions: Simmer the rice in 4 cups of water until the water has been absorbed and the rice is tender. In a medium pan, heat 1 tablespoon of the olive oil, and saute the pine nuts over medium heat until golden. Set aside. In a large skillet, heat the remaining 2 tablespoons of olive oil, and saute the chopped onion for 4 minutes. Add the spinach, mustard, pepper and salt, and saute over medium heat for 12 minutes. In a large bowl, mix the rice, pine nuts and the spinach mixture. Sprinkle with the fresh lemon juice and serve hot.

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