1. Cook long grain rice according to package directions. Rice can be cooked in advance and refrigerated for 1/2 to 1 day in advance. While rice is cooking, chop the spinach.
2. Heat oil in a heavy skillet or wok. Add onion and garlic and cook on medium-high heat until onion is softened and transparent. Add spinach, lemon juice, and rice; cook, stirring frequently, until spinach is limp and rice is thoroughly heated. Toss in basil. Add salt and pepper to taste.
3. Arrange rice in a mound on a colorful platter. If desired, surround with blanched sugar-snap peas. Sprinkle rice mixture with crumbled feta cheese and chopped tomatoes. Serve. Makes 4 servings.