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The Boston Globe

Food & dining

Recipe for jade rice

Serves 4

In this unusual dish, aromatic basmati or jasmine rice is combined with an emerald green puree made with basil, cilantro, spinach, and mint. Winchester resident Kinzie Moore Gensler sent us this recipe, which she adapted from “Fusion Food Cookbook,” by Hugh Carpenter and Teri Sandison. Gensler writes, “I have been making this for over 15 years. Paired with salmon, this makes a bright cheery dish. The sauce alone is delicious on grilled fish or chicken. I make several batches and freeze in ice cube trays for later use.”

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