In a shallow, wide casserole-type pan warm the olive oil. Add the spring onions, dried onion and leek and stir fry them gently for 3-4 minutes, until translucent. Add the spinach, the finely chopped tomato and the rice. Give everything a good toss and leave them to wilt. Then pour over 2 cups water or broth, season with salt and pepper, cover and simmer for 20 minutes.
When ready add the dill and add a good squeeze of lemon juice. Give everything another good toss and serve.