Cook the rice in boiling salted water until soft, drain.
Combine the lemon juice and all the other ingredients up to and including the pepper, mix well, add the rice, mix and leave to absorb for at least 1 hr.
Mix the fennel, oil and salt, transfer to a baking tray lined with baking paper.
Bake for approx. 25 mins. in a convection oven preheated to 200°C, remove from the oven.
Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.