Greek-Style Spinach Rice

Nuke and Freeze

By Dara O’Brien
Creative Director, Lake Isle Press

My friend, Julie, makes fun of my freezer. Or rather, my relationship with my freezer.

It began when I mentioned that she could freeze the leftovers when I brought her too many homemade cookies (is that even possible?) or, perhaps, when she made too much guacamole. It could have been any number of other times, though, because apparently I am a tad overeager to share how many food items (Cooked rice! Fresh Blueberries!) can be frozen, or the optimal techniques to use when you do so. Julie now says “And you can freeze that!” at the slightest provocation.

But it’s true, right? I freeze just about anything and everything; leftovers of all varieties; meat, fish, or poultry that I stock up on when it’s on sale; extra sauces; citrus juices; homemade baked goods; hummus; fresh herbs; English muffins; oats; pancakes; veggie scraps for stock; and of course, frozen veggies and the occasional tub of ice cream. I have even frozen extra wine I wasn’t going to finish to save it for cooking.

It’s about food preservation, yes, but it’s also about cooking once and eating twice. As much as I enjoy the creative act of cooking, I also enjoy the lazy act of a zap in the microwave. So I frequently cook enough for two or four, or maybe six or eight people even though I’m feeding only me. I portion the remainders and stash them in the freezer for later.

Take, for example, some Spinach Rice I made last night. I followed the recipe from “The Cook-Zen Way to Eat” by Machiko Chiba, published by Lake Isle Press. Not only is this an easy one-pot veggie meal (that can be made vegan by using vegetable bouillon), it’s perfect every time because you cook it in the microwave. It serves as a side or as a light main dish on its own or with added veggies.

I considered cutting the recipe in half, since two cups (even Cook-Zen cups, which are a little smaller than eight ounces) is a lot of rice. But I decided to try it first exactly as written, knowing that my freezer awaited. Yes, this is an easy recipe to make, but it’s even easier to reheat.

Greek-Style Spinach Rice Microwave Recipe

Click here for printable recipe.

Serves 4 | Cook Time 18 Minutes

INGREDIENTS

2 Cook-Zen cups rice
2½ Cook-Zen cups water
5 to 6 ounces baby spinach, rinsed
2 tablespoons butter
2 teaspoons grated bouillon cube, any flavor
Pinch of sugar

PREPARATION

Place the rice in the Cook-Zen, add fresh cold water to cover,
and swish the rice around to wash. Drain and repeat several times
until the water runs clear. Drain the rice well. Add 2½ Cook-Zen
cups water and let soak for 1 hour. Do not drain.
Add the remaining ingredients to the Cook-Zen with the rice.
Cover and heat on medium-high for 17-18 minutes with the
steam holes set to open. Stir well before serving.

Recipe from “The Cook-Zen Way to Eat: Microwaving Healthy and Delicious Meals in Minutes” by Machiko Chiba, Lake Isle Press, 2010

THE COOK-ZEN POT IS AVAILABLE THROUGH AMAZON.COM

Greek-Style Spinach Rice Microwave Recipe
from “The Cook-Zen Way to Eat: Microwaving Healthy and Delicious Meals in Minutes”
by Machiko Chiba, Lake Isle Press, 2010

In THE COOK-ZEN WAY TO EAT: Microwaving Healthy and Delicious Meals in Minutes, the follow-up to THE COOK-ZEN COOKBOOK (also Lake Isle Press), Machiko Chiba has returned with more incredible Cook-Zen recipes made in minutes. From international favorites such as Asian-Style Spareribs, Thai Green Curry Chicken, and Steak Teriyaki, to all-American classics such as Chili Con Carne, Classic Mashed Potatoes, and Barbecued Beans—entire meals can be made in just one pot. Whether you wish to entertain with Scallop Pilaf and Mussels Steamed with Wine and Garlic or have an easy night in with a bowl of Corn Chowder, you’ll find the perfectly simple and healthy solution in THE COOK-ZEN WAY TO EAT.

Featuring many inspiring and elegant photographs plus simple step-by-step instructions for how to use the Cook-Zen, Machiko Chiba’s microwave cook pot. Its patented design locks in moisture and distributes heat evenly, producing dishes you’d never dream of making in a microwave. Like a pressure cooker, the Cook-Zen pot reduces cooking times to mere minutes for healthy, delicious meals made simply and quickly.

ALSO FROM THE COOK-ZEN WAY TO EAT:

Japanese Beef Rice Bowl (Gyudon)
Microwave Thai Green Curry Chicken
Pork and Vegetable Stew
Spiced Pork Tenderloin with Potatoes and Onions