Prep 10 mins
Cook 30 mins
Based on a recipe from Cathy Luchetti’s 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.
- 6 ounces spinach, stemmed and finely chopped
- 3 1⁄2 cups water
- 2 cups long-grain white rice
- pepper, freshly ground to taste
- low sodium soy sauce, for drizzling
- 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.
- 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.
- 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.
- Arrange the cubes on a platter and drizzle with a little of the soy sauce.
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