Green Rice Cubes

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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.

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Steps

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Steam the spinach in a covered steamer or saucepan over boiling water until limp , about 3 minutes.

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Transfer to a blender or food processor and puree until smooth.

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Set aside.

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In large pan , combine water and rice.

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Cover and bring to a boil.

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Reduce heat and cook until the water is absorbed , about 25 minutes.

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Mix in the spinach puree and simmer for 5 minutes.

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Add salt and pepper.

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Prepare a 10-inch square pan by oiling.

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Spoon the hot rice into pan and press it into the pan firmly with a spoon.

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Rinse the spoon with water as needed to prevent rice from sticking.

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Allow rice to cool completely.

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Run a knife or spatula around the pan edge to loosen , then turn the rice out onto a cutting board.

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Cut into 1-inch cubes with a knife , rinsing the knife in cold water after each cut.

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Arrange the cubes on a platter and drizzle with a little of the soy sauce.

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Ingredients

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spinach, water, long-grain white rice, salt, pepper, low sodium soy sauce