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1 lb. fresh spinach
3 tbsp. olive oil
2 cloves garlic, minced
2 tsp. salt
1 tsp. dried dill weed
2 tsp. white wine vinegar
4 c. water
1 1/2 c. long grain white rice
1/2 c. finely crumbled feta cheese
1/2 c. fresh grated Parmesan cheese

Wash, trim and mince spinach. Heat the olive oil in a small skillet and add the spinach and garlic. Season with the dill weed, vinegar and 1/2 teaspoon salt. Cook over medium heat 10 minutes, stirring often. All excess liquid should have evaporated, leaving a thick puree. Bring the water to a boil in a medium saucepan. Stir in remaining salt. Add rice and lower the heat to simmer. Cover pot and cook 25 minutes. Add spinach mixture; mix well with rice; cover pot and simmer 4 minutes. Toss together the 2 cheeses. Spoon the green rice onto a warmed platter. Sprinkle with the cheeses. Serves 8.
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