• Before starting, wash and dry all produce.
• To a medium pot, add stock powder, 1 1/4 (2 1/2) cups water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
• Using a strainer, rinse rice until water runs clear. 
• Once boiling, add rice and half the carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Zest then juice half the lemon. Cut remaining into wedges.
• Thinly slice cucumber.

• To a medium bowl, add lemon zest, yogurt, half the feta and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.
• To a large bowl, add 1 tbsp (2 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 (1/4) tsp sugar. Season with salt and pepper, then stir to combine. To the bowl, add cucumbers, spring mix and remaining carrot. Do not mix until step 5.

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. 
• While pan heats, using a strainer, pat tilapia dry with paper towels. Season with salt and pepper.
• When the pan is hot, add tilapia. Cook for 3-5 min per side, until tilapia is golden and cooked through.**
• Remove from heat and break tilapia into chunks using a spatula. Add 1 tbsp (2 tbsp) butter and Dill-Garlic Spice Blend. Stir to combine.

• Toss salad to coat.
• Divide rice and salad between plates. 
• Top rice with tilapia.
• Dollop feta sauce over top.
• Sprinkle remaining feta over salad.
• Squeeze a wedge of lemon over top.

If you've opted to get tilapia, while the pan heats, using a strainer, pat tilapia dry with paper towels. Season with salt and pepper. When the pan is hot, add tilapia. Cook for 3-5 min per side, until tilapia is golden and cooked through.** Remove from heat and break tilapia into chunks using a spatula. Continue with recipe as written.