Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland--and expensive--if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
Whole wheat fusilli pasta, Brussels sprouts and a creamy pan sauce add up to a satisfying supper that's on the table in less than 20 minutes.
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.