Greek Lemon Rice with Lambs Quarters

1 cup brown rice
2 cups chicken or vegetable stock
1/4 cup lemon juice
1/2 tsp salt
1 cup chopped lambs quarters or spinach
1/2 cup chopping onion
1 tbls minced garlic
1 tbls butter

Add stock, lemon juice, salt and rice to the pot. Bring to a boil, lower heat to a gentle simmer and cover with a tight lid. Allow to simmer without lifting the lid for 45-50 minutes until all liquid is absorbed. Meanwhile, add butter to a pan. Sauté onion until translucent. Add garlic and sauté until soft. Add lambs quarters and sauté until tender. When rice is cooked, combine rice with greens mixture and serve.