Looking longingly ahead to springtime, my vow next year is to maintain a more comprehensive apartment windowsill herb garden. The next best thing to fresh basil is freshly dried basil from one’s own basil plant, although I prefer dried basil in most recipes because it’s lost that raw flavor. I purchased a basil plant in early September and was able to keep it going indoors for two months into the start of winter by clipping new growth frequently. I let clipped shoots dry completely, then store the leaves whole because I figure they’ll oxidize and lose flavor more slowly.
Orzo is a quick solution to coming home from work hungry and without the patience/energy required to make something more involving. I use frozen soybeans (edamame) because they add protein and create a balanced meal in a single dish, and because their mild flavor combines well with the basil.
1. Bring two cups of water to a boil, then add two tablespoons of olive oil and a teaspoon or two of salt. I tend to add more than this, but I’m a salt fiend.
2. Add about 2/3 cup soybeans, no less than a half tablespoon of dried basil, a pinch of tarragon, and maybe some freshly ground black pepper, and cook for about 5-10 minutes, depending on how tender you want the beans to get.
3. Add about 2/3 cup orzo, bring to a boil, and lower the heat to a simmer. Cook until the orzo is tender and all water is absorbed or boiled off, usually just over five minutes.