1. Peel and dice the potatoes.

2. In a large pot, bring water to a boil and add the diced potatoes. Cook until tender.

3. Meanwhile, cook the brown rice according to package instructions.

4. In a pan, fry the bacon bits until crispy.

5. Once the potatoes are tender, add the bouillon powder and stir well.

6. Add the fresh lemon juice and buttermilk, and continue stirring.

7. Add the washed baby spinach and stir until slightly wilted.

8. Drain the cooked brown rice and add it to the stew. Stir well.

9. Season with salt and pepper.

10. Serve the stew in bowls and garnish with crispy bacon bits.