We’re in the thick of Spring here in Connecticut. My garden is sprouting, I’ve worn shorts consistently for every run in the last week, and a can’t help but stock my fridge with all things green and crunchy!
This week, I’ve been inspired by a great Cook’s Illustrated recipe I found several years ago. Brown rice with peas, mint, and feta. It’s the perfect balance of flavors, and embodies freshness with the sweet peas balanced by the salty, feta. All of the tastes are brought together by a bright spritz of fresh lemon upon serving.
I served this side, along with lots of other delicious things last Sunday when I had a few friends over for dinner, but come Thursday, I was hungry for the fresh taste of spring again so I whipped up a similar mixture, adding in sweet tiny salad shrimp, and subbing quinoa for the brown rice.
That’s when it happened. I finally used up my 4lb bag of Quinoa. Only took me 14 months. Good thing it’s grocery day and I could stock up again before I had to go without;)