2 T evoo
2 cloves garlic, minced
8 c spinach leaves, rinsed
1 c brown rice
2 c vegetable broth, hot
1/2 t salt
2 T milk
2 T fresh dill, chopped
2 t lemon juice
1/2 t pepper
grated cheese

2 T evoo 2 cloves garlic, minced 8 c spinach leaves, rinsed 1 c brown rice 2 c vegetable broth, hot 1/2 t salt 2 T milk 2 T fresh dill, chopped 2 t lemon juice 1/2 t pepper

Preheat oven to 375. In a 6-8 quart pan, heat the evoo over med heat. Add garlic and spinach and stir often until spinach in wilted, about 2 min. Remove spinach and chop. Return to pan. Add rice and stir to combine. Add broth and salt. Bring to a boil over high heat, then cover, lower heat and cook until rice is tender, about 15 min.

Stir in milk, dill, lemon juice, and pepper. Transfer to an 8" square baking dish and spread. Sprinkle cheese on top, cover with foil, and bake until heated through, 10-15 min. Stir and serve.