Say hello to spring in your mouth.
This year it seems to have gotten that whole lion and lamb saying mixed up, having graced us with sunny skies, warm temps and green buds in the beginning of last month and now deciding to go backwards. Those green buds have turned brown from frost and I’m back to wearing fleeces on our daily walks.
When we lived in Florida and I wanted to move back to NY, the first thing I would say when people asked me why would be, “I miss the change of seasons.”
I wish someone would’ve slapped then me and reminded me that the “change of seasons” is bullshit. It’s cold then hot, it gets your hopes up, then it crushes them. It’s pretty much like an abusive relationship where every time (or year) you think it might just get a little better, but it never does. Every year I think maybe the leaves might actually be out for my birthday and every year I get daffodils and flowering fruit trees at best. People say you just need to get out of relationships like that.
Until then, I’ll be shoving this lemony, basil rice and pea side dish down my throat to at least summon spring in my food.
Mother Nature can kiss it because I’ve got her beat. At least in the kitchen.
- 3 cups cooked brown rice
- 1 cup frozen peas
- ¼ cup basil, chopped
- 1 teaspoon coriander
- ½ teaspoon cumin
- ½ lemon zested
- ¼ cup extra virgin olive oil
- 1 clove garlic, minced
- juice of 1 lemon
- salt & pepper, to taste
- Combine rice, peas, basil, spices and zest in a large bowl.
- Combine olive oil, lemon juice and salt & pepper in a small bowl and whisk together.
- Pour dressing over rice and peas and mix together.
- Flavors will deepen the longer this sits so it’s a great make ahead side dish.