GREEN RICE CUBESSource:
The Hot Flash Cookbook: Delicious Recipes for Health and Well-Being through Menopause by Cathy LuchettiMakes 8 (1-inch) cubes
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.
6 ounces spinach, steamed and finely chopped
3 1/2 cups water
2 cups long-grain white rice (uncooked)
Salt and freshly ground pepper to taste
Low-salt soy sauce for drizzling
In a covered steamer or saucepan, steam the spinach over boiling water until limp, about 3 minutes. Transfer to a blender or food processor and puree until smooth. Set aside.
Combine the water and rice in a large part. Cover arid bring to a boil; reduce heat and cook until the water is absorbed, about 25 minutes.
Stir in the spinach puree and cook for 5 minutes. Add salt and pepper.
Spoon the hot rice into an oiled 10-inch square pan, pressing it firmly into the pan with a spoon. Rinse the spoon with water as needed to prevent the rice from sticking. Let the rice cool completely.
Run a knife around the pan edges 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. Arrange tire cubes on a platter and drizzle with a little soy sauce.
