1/2 cup bouillon or water
1 small onion, chopped fine
1 teaspoon oregano
1 teaspoon grated lemon rind
pinch cayenne, or to taste
1 10-ounce package of baby spinach leaves
2 cups cooked brown rice or barley
juice of one lemon
For the dipping sauce
1 cup non-fat yogurt
1 clove garlic, minced
1 cucumber, peeled, seeded and grated or chopped fine
Preheat the oven to 350 degrees. Cover a cookie sheet with aluminum foil.
Mix the dipping sauce ingredients and chill.
Put the bouillon, onion, oregano, lemon rind and cayenne in a pot, bring to a boil, then reduce the heat and simmer 5-10 minutes until the onion is soft. Stir in the spinach, brown rice and lemon juice. Remove the pot from the heat and mash everything together with the back of a large spoon. Taste the mixture and adjust the seasonings. Form the mixture into tiny bite-size balls. Arrange on the cookie sheet, 1" apart, and bake for 20-25 minutes or until they are slightly browned. Serve warm or at room temperature — with toothpicks and a bowl of the yogurt dipping sauce.
Yield: About four dozen 3/4" pieces
