Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
You won't miss the tomato sauce and pepperoni when you bite into this pizza from Wilma Lombardo, Santa Fe, New Mexico. Garlic, onion and basil season the spinach and cheese topping.
Our state is, of course, synonymous with potatoes, so it should come as no surprise that my recipe features good ol' Idaho spuds. This is a meal in itself.
