Red Beet Orzotto

Step 1: Preferably in a wide, shallow round cast-iron pan (can use other kind of pan that is narrower and slightly deeper), gently cook the chopped onions for about 10 minutes in oil. Sprinkle in the thyme and stir.

Step 2: Turn up the heat to medium, add the barley to the onion, and stir for about 2 minutes, turning the barley in the mixture, then turn the heat up to high, add the vermouth or wine and let it bubble down a bit.

Step 3: Add the hot vegetable broth (unlike risotto, there is no need to add the liquid gradually and cautiously), place a lid on the pan and let the orzotto cook gently for about 30 minutes, or until done but still nubbly. If using a narrower, slightly deeper pan, this could take 40 minutes and you might have to stir midway through.

Step 4: Liquidize half the beet cubes with half the sour cream in a blender, then stir into the cooked barley. When it is all mixed (and somewhere between puce and magenta) you may put it aside for the time being if reheating later, or carry on.

Step 5: When reheating (or not), add the remaining beet cubes and sour cream, plus boiling water or weak broth to thin it down if necessary.

Step 6: Before giving the orzottto one final stir, sprinkle with nuts and chives. If you wanted to, you could let everyone dollop a little sour cream on their serving of bright and sweet orzotto, too.