Cooking for 2 means I generally have some sort of leftovers lingering in the fridge; grains of some sort need to be jazzed up for another meal, quinoa, rice, barley, etc. AND to me, Spring means finding creative ways to eat all of those dark, leafy greens. It was a marriage made in kitchen heaven. (I used about a cup and a 1/2 of cooked rice I had in the fridge, it was cooked with tomatoes, wine, scallions, peas, various spices, and chicken stock, but of course use any grains + mix you want or have knocking about) This recipe is less about exact amounts or flavors, and more about recycling what's left in your fridge and coming up with whatever flavor profile you'd like.

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