Spring is coming—hooray! Between daylight savings time, longer days, and getting our first real thaw in ages, I am almost starting to feel warm.
And it’s changed my food mood completely.
Instead of craving thick hot stews, I want salads. Or fresh asparagus. Pastel-colored desserts. Cilantro Lime Rice with Snow Peas.
That rice part began last year, when I did my “year of eating locally.” I decided right then and there that local rice was an amazing substitute for pasta. Tasty, satisfying and even gluten-free. With favorites like Brown Rice with Sweet Potatoes and Cranberries and Curried Rice Salad behind me, it was time for something new.
I had been seeing recipes for Cilantro Lime Rice all over the internet, but there snow peas in my refrigerator crying out to be eaten. Including them would be healthier, satisfy my add-a-veggie goal and take the dish into the realm of spring foods.
The recipe is a little on the small side which I like since I’m always on a diet, but can be easily doubled. As is, it serves four as a light side—or two as a larger side.
Or two as a big, weird breakfast.
Scroll down for the recipe–or take a look at some other great spring ideas from some of my new blogging friends.
Springtime Side Dish Recipes
- Asparagus Almondine by A Day in the Life on the Farm
- Asparagus Leek & Potato Chowder by Delaware Girl Eats
- Cilantro Lime Rice with Snow Peas by Art of Natural Living
- Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
- Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
- Kicked Up Coleslaw by A Kitchen Hoor’s Adventures
- Lemon Parmesan Roasted Asparagus by Sweet Beginnings
- Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus by Culinary Adventures with Camilla
- Spring Pasta Salad by Hezzi-D’s Books and Cooks
- Young Asparagus with Lemon Dipping sauce by Our Good Life
- 1 Tablespoon olive oil
- ½ onion, finely diced
- 1 garlic clove, minced
- 1 cup white rice (or brown)
- 1 ¾ cup vegetable or chicken broth (adjust for your selected rice if needed)
- 1 cup snow peas, sliced in half on the diagonal
- ½ cup chopped cilantro
- 1 Tablespoon olive oil
- 2 Tablespoons lime juice
- 1 teaspoon lime zest
- ½-1 teaspoon salt
- Heat olive oil, then sauté onion until tender. Add minced garlic and cook another minute.
- Rinse rice then add to the pan with the onion mixture. Sautee a minute or two then add the broth. Cook ]until just tender (about 15 minutes for natural white rice) which will vary based on the rice you chose (see note).
- Add snow pea pieces to the pot of rice then toss to combine. Cover and let the snow peas steam 5 minutes.
- Combine dressing ingredients. Toss with rice, taste and adjust salt. Serve warm or chilled.
- Cooking time will vary depending on the selected rice. For packaged rice, please see the instructions. Natural white rice will take about 15 minutes, natural brown rice may take 30-45.
- Baked Cod with Jarred Peppers and Asparagus
- Finnish Salmon Soup – Lohikeitto