Spring has finally arrived! I can’t tell you how happy I am about it. The season brings growth, color, warmth, and a whole bunch of wonderful produce. One of the first signs in my yard is a type of onion that shoots up in spots before the grass comes out of dormancy. Those onions are hard to completely eliminate. I try to do my rubbing out weeds process on them and yet they pop up each year. I figure at least I can get inspiration from them. So spring onion is one of the greens in my Spring Green Rice.
Green is my favorite color. It is obvious in the color choices I made for this blog. The psychology behind emotions that colors evoke is fascinating. Green is calming, represents nature, and is a great color choice for food to eat. My spring green rice has four different greens; spring onion (also called green onion or scallion), jalapeño pepper, green bell pepper, and parsley. It’s a combo of freshness with a little kick. Tying them together is creamy butter that coats the rice too.
Spring green rice is a vegetarian dish. It gets a slight yellow hue from vegetable stock. The greens fade a little in color during the cooking process. A garnish of fresh green onion and parsley adds a pop of deep green color and extra flavor too.
Are you looking forward to the produce of the season? I know a whole bunch of folks who do. They are Sunday Supper tastemakers and have some wonderful recipes to share. Scroll down to see the list and each one is a quick click away. Thanks to DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry for hosting this Sunday Supper event.
- 3 tablespoons unsalted butter
- 5 spring onions, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- ⅓ cup chopped green bell pepper
- 1 cup uncooked long grain white rice
- 2⅓ cups vegetable broth
- Salt and pepper
- ¼ cup chopped fresh parsley
- Reserve and set aside 2 tablespoons of sliced spring onion for garnish.
- Melt butter in a medium saucepan. Add remaining onion, jalapeño pepper, bell pepper and cook over medium heat until softened, about 5 minutes.
- Add rice and stir to coat well with butter. Cook for 4 minutes, stirring occasionally.
- Add vegetable broth and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
- Taste and season with salt and pepper.
- Transfer rice to a serving bowl and garnish with sliced onion and chopped parsley.
Spring has arrived and it’s time to enjoy the season’s produce. Take a look at these wonderful recipes by Sunday Supper tastemakers:
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.