Spinach and Feta Rice Pots

Instructions

1. 1

   Cook the white rice in the microwave according to the package directions. Use feta labeled suitable for vegetarians. Drain and rinse the chickpeas, measuring 480 g drained weight—approximately two 400 g cans. Crumble the feta. All heating times below are for a 1000-watt microwave at full power (100%).

2. 2

   Put the frozen spinach and 60 ml water in a wide, 3.5-liter microwave-safe casserole. Cover with a vented microwave-safe lid. Microwave for 3 minutes, carefully stir and break up the spinach, rotate the dish a half-turn, then cover and microwave for another 3 minutes. Retain the liquid.

3. 3

   Carefully uncover, keeping your face away from the steam. Add the cooked rice, breaking apart any clumps with a fork, followed by the chickpeas, feta, lemon juice, olive oil, oregano, garlic powder and black pepper. Stir thoroughly.

4. 4

   Cover with the vented lid and microwave at full power for 5 minutes. Stir from the edges into the center and rotate the dish a half-turn. Cover and microwave for 4 minutes, stir and rotate again, then cover and microwave for 3 minutes. Check several places, including the center, with a food thermometer: the mixture must reach 165°F/74°C throughout. If needed, continue in 1-minute intervals, stirring and checking after each.

5. 5

   Leave covered to stand for 2 minutes, then stir and divide evenly among four serving bowls. The baseline cooking and standing time is 20 minutes; allow extra time if needed to reach the safe temperature.