Rice with Garlic and Greens

I tried a new recipe yesterday, with - I believe - good success. We like a side of rice or noodles or whatever with dinner, but the "boxes o' stuff" are becoming more problematic. I am not happy with the sodium, MSG, sugar, etc. content, and Nephew's soy allergy is becoming more pronounced (which is why I now supply three households with bread on a weekly/monthly basis!). I would rather buy, cook, and eat "whole foods" rather than prepared ones, for the most part anyway.

So I was very excited to come across the recipe below, which specifically mentioned the freeze-ability factor in the instructions. I made it yesterday and ended up with 7 quart-sized freezer Ziplocs-full. It smelled FANTASTIC when it was all put together, and I plan on actually eating a serving later this week with a park chop dinner I have planned.

I got this recipe from the blog $5 Dinners; you can see the original (with many photos) here.

Here's the recipe (note - Wombat and other anti-garlic people could probably reduce or eliminate the garlic aspect if desired):

Rice with Garlic and Greens

Ingredients
• 2 cups of brown rice
• 3 cups of white rice
• 4 cups raw spinach (chopped)
• 2 cups fresh parsley (chopped)
• Couple fresh basil leaves (chopped)
• 7 garlic cloves (crushed)
• Salt/Pepper

Directions

1. In large saucepan or Dutch oven, bring 12 cups of water to boil. Add 2 cups of brown rice and return to boil. Reduce heat to medium and cover. Let cook for about 30 minutes. After 30 minutes, add the 3 cups of white rice. Turn the heat back up and bring water back to boil. Reduce heat to medium and cover again. Let simmer for about 20 minutes, stirring often.
2. Chop spinach, parsley and basil. Add it to the cooked rice and stir through.
3. Add crushed garlic cloves and season with salt and pepper to taste.
4. Serve a portion of the rice for a meal. Let remaining rice cool while you eat. Then add it to freezer baggies or plastic containers and freeze in batches.