Wilted Greens With Rice

• 3 tablespoons extravirgin olive oil
• 1 1/2 cups finely chopped onion
• 2 garlic cloves, minced
• 1 cup uncooked basmati rice
• 1 1/2 cups water
• 3 tablespoons chopped fresh dill, divided
• 3 (6-ounce) packages fresh baby spinach, thinly sliced and divided (about 24 cups)
• 8 ounces mustard greens, stems removed, thinly sliced, and divided (about 4 cups)
• 1/4 cup fresh lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper

1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring frequently. Add water, 1 1/2 tablespoons dill, half of spinach, and half of mustard greens. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in remaining spinach, remaining mustard greens, 1 1/2 tablespoons dill, lemon juice, salt, and peppers; cook 30 seconds, stirring constantly.

extravirgin olive oil, onion, garlic, basmati rice, water, fresh dill, fresh baby spinach, mustard greens, lemon juice, salt, freshly ground black pepper, red pepper

Taken from www.myrecipes.com/recipe/wilted-greens-with-rice (may not work)