Spring is a time of hope as nature emerges from its long winters rest.
Now more than ever this symbol of hope is welcomed to all of us.
Get out in your yard or garden and look for the beautiful first sprouts, buds showing themselves off ready to offer us nutrition to lighten us after winter.
It’s a great time to plant the cool weather vegetables like spinach, radishes, pea pods. Watch for the return of the chives, onion sprouts, garlic shoots, arugula rocketing out of the earth.
So, lets get cooking. This recipe is a wonderful fast spring supper or lunch. It’s delicious leftover and very economical.
Jo’s tip for cooking rice: I love to bake rice. Put 1 cup rinsed rice in oven safe dish with a tight fitting lid and add 2¾ cups water and a pinch of salt. Bake at 350 degrees for 1 hour. Rice is perfectly baked.