Risotto Verde

See also, Variation: Spinach Two Potato Terrine

Preheat oven to 325° F.

Steam 1 cup rice.

Thaw 1 10-oz package chopped frozen spinach (in my microwave, 7 min on power 5 is perfect), drained (reserve juice)

Blend until smooth and creamy:

1 box silken tofu
2T oil
2T spinach juice
1 1/2t salt

Saute:

1T oil
1 medium onion, finely chopped
2 cloves garlic, minced (I use jarred minced garlic, about 2 tsp)

Combine:

cooked rice
drained spinach
blended tofu mixture
1/4t black pepper
1/8t nutmeg

Bake in a greased 1 1/2 qt baking dish for 30 minutes.

Variation: Spinach Two Potato Terrine
Make as directed above, increasing spinach to 1 1/2 packages, replacing tofu with 1 1/2 lbs regular tofu, and omitting rice. Spread into the bottom of a deep casserole dish. Top with a layer of mashed sweet potatoes and a layer of mashed white potatoes. Sprinkle top with nutmeg and bake at 350 for 30-40 minutes.
Risotto Verde adapted from Tofu Cookery by Louise Hagler: