Happy St. Patrick’s Day! I don’t think anyone actually celebrated on the 17th this year, sorry Tuesday, no one really appreciates a holiday falling on you. Our annual parade and accompanying festivities took place last weekend. Robert and I did not partake in any green beer drinking this year as we were busy with wedding festivities for our dear friends Mark and Lindsay. Despite predictions of storms all weekend, their wedding was sunny and absolutely beautiful! Lindsay made a stunning bride and every detail of their ceremony and reception was absolutely perfect, I wish I had taken more pictures!
Sunday was a day of recuperation and chores, nice and necessary all at the same time. I would likely have forgotten St. Patrick’s day was coming up if it hadn’t been for all the corned beef recipes popping up as I planned our meals for the week. I love corned beef, but I typically only make it once a year (now) and when I do I use my slow cooker, so it’s not much of a recipe worth sharing. Luckily, I DO have another recipe worth sharing, and it’s green!
I found this recipe in my last issue of Cooking Light and decided it was the perfect green detox dinner after a weekend of wedding festivities. I have made several different broccoli cheddar or cream of broccoli soups in the past and liked those recipes, but this one intrigued me as it used cooked brown rice blended with chicken broth and milk in place of heavy cream/butter/flour. Strange as it sounds, it worked beautifully and I can’t wait to experiment with it in other recipes.