Ingredients:

2 tbsp olive oil

1 cup long-grain white rice

2 cloves garlic, minced

8 cups spinach leaves, washed

½ tsp salt

2 tbsp milk

2 tbsp chopped fresh dill

2 tsp fresh lemon juice

½ tsp pepper

2 tbsp sour cream


Instructions:

Preheat oven to gas mark 4 or 375°F.

In large saucepan, heat the oil over medium heat. When oil is hot, add the minced garlic and spinach and stir for about 2 minutes until spinach is wilted. Take spinach out of saucepan, chop and place back into pan. Add the rice and stir until mixed. Add 2 cups of hot water and ½ tsp of salt.

Turn the heat to high and bring everything to a boil. Once mixture is boiling, immediately put a lid on the saucepan and lower the heat. Simmer for about 15 minutes or until the rice is tender. Add the milk, dill, pepper and lemon juice and combine well.

Spread the mixture evenly into an 8” square baking dish. Put dollops of sour cream on top, cover with foil and bake for about 10 to 15 minutes.

Stir and serve immediately. This dish can be enjoyed either as a main vegetarian dish or as a side dish.