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| Rice with Broccoli, Kale, Scallions and Peas |
For this dish Nick and I used the leftover rice from our Hainanese chicken dinner from a few nights ago. We didn't have enough rice to make up two whole meals, however, so I had to bulk it up a bit. I pan roasted some broccoli florets and kale, warmed some petite peas from the freezer, chopped up a scallion or two and mixed everything in with the reheated rice. To top off the bowls, I added some Pecorino-Romano cheese. The result was a very tasty bowl full of spring flavors. Even if the weather chooses not to cooperate (I am talking about the 3-4 inches of snow forcasted for Tuesday), we can at least pretend it's spring in the kitchen.
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