Doesn’t take a village, just one rice cooker, and a few fellow diners —


Felix describes the ease of this as follows:
The surprise for the night was the second dish, which was a
Spinach + Tuna Rice dish  . . . really simple ( 1. Dump
majority of ingredients into rice cooker 2. Cook. 3. Dump remaining
ingredients into rice cooker. 4. Stir. 5. Cook for 10 minutes ) But
everyone was simultaneously intrigued by the mixture and enjoyed it
thoroughly! So that was my surprise for the evening.

A tuna-rice casserole, adapted for the rice cooker.  This version of an old favorite uses frozen creamed spinach and some lemon zest.  

1 cup uncooked long-grain rice
2 cups water
1 tablespoon dehydrated onion flakes
1/2 teaspoon salt
freshly ground black pepper
1 can (6 1/2 oz.) tuna packed in oil, drained, oil reserved
1 teaspoon freshly grated lemon zest
1 package (10 oz.) creamed spinach, defrosted
cheddar cheese, optional

Spray rice cooker inset with a nonstick cooking spray such as Pam.  
Add rice, water, onion flakes, salt, pepper and oil from drained  tuna.  
Cover and cook until rice cooker shuts off.  Carefully remove cover and stir in tuna, lemon zest, and creamed spinach.  
Cover and allow to steam an additional 10 minutes before serving.  
Sprinkle with finely grated cheddar cheese just before serving, if desired. Or, pass cheese separately if some folks are not too enthused about the cheese.

Yield:  Serves 3; double recipe to serve 4 to 6.


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