Ingredients
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6
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3 1/2
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2
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-
-
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-
-
-
-
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-
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Directions
Green Rice Cubes, Based on a recipe from Cathy Luchettis book, The Hot Flash Cookbook The recipe intro says, These vitamin-packed squares of spinach and rice are unusual but so easy to make In place of soy sauce, drizzle with a favorite curry or satay sauce Cook time doesn’t include cooling time , What a fun change of pace on rice The spinach was a nice touch, and it adds a nice subtle flavor to the cubes I served with a veggie stirfry Thank you for sharing! Veggie Swap 43
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Steps
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1
Done
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Steam the Spinach in a Covered Steamer or Saucepan Over Boiling Water Until Limp, About 3 Minutes. Transfer to a Blender or Food Processor and Puree Until Smooth. Set Aside. |
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2
Done
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in Large Pan, Combine Water and Rice. Cover and Bring to a Boil. Reduce Heat and Cook Until the Water Is Absorbed, About 25 Minutes. Mix in the Spinach Puree and Simmer For 5 Minutes. Add Salt and Pepper. |
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3
Done
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Prepare a 10-Inch Square Pan by Oiling. Spoon the Hot Rice Into Pan and Press It Into the Pan Firmly With a Spoon. Rinse the Spoon With Water as Needed to Prevent Rice from Sticking. Allow Rice to Cool Completely. Run a Knife or Spatula Around the Pan Edge to Loosen, Then Turn the Rice Out Onto a Cutting Board. Cut Into 1-Inch Cubes With a Knife, Rinsing the Knife in Cold Water After Each Cut. |
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4
Done
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Arrange the Cubes on a Platter and Drizzle With a Little of the Soy Sauce. |
