Each Tuesday I’ll share an easy, nutritious recipe so you can join me in the home-cooked self-care.

Today’s recipe is from a Sunset Magazine cookbook recipe I found years ago and I changed it a bit.

We grow vegetables in our front yard and every year we have bunches of brocoli at one time. This year the crop didn’t do that well, so the farmer’s market has been our source for vegetables.

Pasta Risotto with Brocoli (or asparagus or other vegetable really)

Prep time: 10 minutes, Cooking time: 12-15 minutes

1 cup orzo or tiny shaped pasta

1 1/2 cups of water

1 1/2 cups broth ( I use chicken or vegetable depending on what I have)

2 cups (or more) chopped vegetables

1/4 cup parmesan cheese grated

garlic powder and dried basil

Combine water,broth, garlic, basil and pasta in a 2-3 Quart pot. Bring to boil over high heat, then reduce heat and simmer gently for 5 minutes. Add brocoli and continue to simmer until pasta has absorbed almost all liquid and mixture is like a thick soup (7 to 10 minutes), stirring often to prevent sticking.

Stir in 1/4 cup of cheese, divide and eat.

Please let me know if you made the recipe and what you think. Also tell me what you like and want to hear more about.

Today’s yoga brought to you by the home practice! It’s a half-marathon training day.

Today’s music is Sweetheart of the Rodeo by The Byrds (with Gram Parsons singing!).  Click on the album title to listen.

Don’t forget FREE Fridays at 4:30 with the new It’s All Yoga teachers (21st and X in Sacramento) – you’ve got to sign up online www.itsallyoga.com. 

I’m teaching 3/5/10 – so mark your calendar.

For the month of February, I’m teaching a Level 1/2 on Mondays at 5:45. Come join me.