Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Finely chop dill.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant, 1 minute.

Stir in rice, stock concentrates, and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use in Step 6.

While rice cooks, in a small bowl, combine sour cream, yogurt, half the garlic powder (you’ll use the rest in Step 5), and a pinch of lemon zest.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Line a second small bowl with paper towels; set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Transfer to prepared bowl; let cool.

Heat another drizzle of oil in same pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp, oregano, remaining garlic powder, salt, and pepper.

Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Remove pan from heat; squeeze juice from one lemon wedge (two wedges for 4 servings) over shrimp. Cover to keep warm.

Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop.

Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil, and a squeeze of lemon juice and stir to combine. Season with salt and pepper.

Transfer spinach rice to a serving platter. TIP: Spread out into a wide, thin layer so that rice peeks out under toppings.

Top rice with shrimp and tomatoes and drizzle with yogurt sauce. Sprinkle with feta, scallion greens, and as much remaining dill as you like. Divide between plates or serve family style with remaining lemon wedges on the side.