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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. Arrange the cubes on a platter and drizzle with a little of the soy sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	6	ounces	stemmed chopped	37.4213	6.6338	3.7421	0.5103
water	3 1/2	cups		0.0	0.0	0.0	0.0
grain white rice	2	cups		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
soy sauce			low sodium	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.