Today in Almería it was so warm that I walked around without a coat on. Tommy currently has about 40 sprouted watercress seedlings on our front terrace. I would not trade with you guys for all the paella in Valencia (although I do envy your central heating in a fearsome way).
It's hard to want to do much more than huddle around a fireplace with a gallon of tea and a heated blanket when the weather is so nasty, but you do have to eat somehow. And since driving conditions across much of the country are incredibly dangerous, it's better to cook at home rather than order in and force some poor delivery kid to fight icy roads or go out to eat and take the risk yourself.
Thusly I present to you a 30-minute meal that will warm you up ("stick to your ribs," my mom would say), cost you very little and utilize probably what you already have in your fridge at home: brown rice primavera.
Primavera means spring in both Spanish and Italian, so while the weather outside might still be frightful, this recipe loaded with bright greens will help distract you for a short while. Typically, primavera is a pasta dish. Subbing the pasta with brown rice, however makes it much healthier and gluten free, if that's your jam (#Gluten4Life). This recipe comes together even quicker if you use a rotisserie chicken but you could also just use any chicken you have on hand; give it a quick sauté with EVOO, salt and pepper and you're good to go. Also feel free to add any other veggies you have lying around that need to be used up. I can see zucchini and carrot ribbons both being very tasty. If you want to get crazy, sub the brown rice for quinoa or another grain. It'll be good no matter what most likely
Ultimately, keep your chins up. The cold weather won't last forever, unless you are unfortunate enough to live somewhere like Saskatchewan. Just remember how miserable you are now when you're complaining about humidity in August. Really, which would you prefer?
1 c. brown rice, cooked according to directions
2 tbs. EVOO
1/2 c. finely chopped red onion
1 bunch asparagus, woody ends snapped off and chopped into 1.5" spears
2 cloves garlic, minced
1 c. fresh or frozen peas
1 1/2 c. shredded cooked chicken
2 c. chopped baby spinach leaves
Kosher salt and pepper to taste
1/4 c. parmesan cheese to serve
1. Heat olive oil in a large pan over medium heat. Add the garlic and onion and cook until fragrant.
2. Add the asparagus and cook just until bright green and tender, about 5 or 6 minutes. Add peas and continue to cook for another few minutes.
3. Stir in chicken and rice. Add the spinach and stir until it is just wilted, about 3 minutes. Season with salt and pepper and serve immediately with a sprinkle of parmesan.