Dilled Spinach Rice

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 cups spinach leaves, rinsed
• 1 cup long-grain white rice
• 1/2 teaspoon salt
• 2 tablespoons milk
• 2 tablespoons chopped fresh dill
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper
• 2 tablespoons sour cream

1. Preheat oven to 375u0b0. In a 6- to 8-quart pan, heat olive oil over medium heat. Add garlic and spinach and stir often until spinach is wilted, about 2 minutes. Remove spinach and chop. Return to pan. Add rice and stir to combine. Add 2 cups hot water and 1/2 teaspoon salt. Bring to a boil over high heat, then cover, lower heat, and simmer until rice is tender, about 15 minutes.
2. Stir in milk, dill, lemon juice, and pepper. Transfer mixture to an 8-inch square baking dish and spread level. Dollop sour cream, cover pan with foil, and bake until heated through, 10 to 15 minutes. Stir and serve.
3. Note: Nutritional analysis is per serving.

olive oil, garlic, spinach leaves, longgrain white rice, salt, milk, dill, lemon juice, pepper, sour cream

Taken from www.myrecipes.com/recipe/dilled-spinach-rice (may not work)