when it rains...well inventedchef, i happen to have the same problem living a stones throw away in ireland where we're having a terrible time with rain and bad weather over the summer.
my answer here is mix it up! i was recently looking to write a recipe for a dish which, for all intents and purposes, combines the best of both worlds and this is what i came up with.
cous's black rice casserole.
i had started with the intention of making a black rice risotto simply for the visual aspect of it, but as it turned out, lack rice has a higher starch content than arborio and most other rices, so it keeps a lot of its crunch, as well as colouring anything you put in with it a dark purple kind of colour.
so anywho, first start by cooking the black rice in chicken stock, make it strong and be generous with it, coming over the level of the rice by about an inch an a half, and adding more in whenever is needed. cook on a low heat for about twenty minutes and add in a few glugs of dry white wine.
then, get fresh cooking chorizo, cut into good sized chunks and fry it in a little olive oil, and add both the chorizo and the oil into the rice when cooked. at this stage, how long you leave it is largely up to you, as the rice will be cooked but the flavours are still melding together.
however, the finishing touches are not in place yet. as i mentioned earlier i wanted to make this to have both something delicious and visually appealing and eye-catching, so i decided to offset the black of the rice with some seared tiger prawns, these take very little time in a very hot pan, so you can actually start plating up as you start cooking them, provided you use hot plates.
so yeah, cook the prawns, make 'em look pretty on the black rice, sprinkle with some freshly chopped corriander and serve away. all the warmth and comfort of a winter dish, with a bit of brightness and monster amounts of flavour and fragrance.
alternatively, i find that tartiflette is a very polyvalent dish, which goes well in summer or winter (or spring or autumn)
always a pleasure.