Broccoli And Orzo Salad Food

BROCCOLI AND ORZO

Steps:

• Trim stems off broccoli, cut into small pieces and season with salt.
• Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked, remove from pan and chop into smaller pieces.
• Meanwhile, cook pasta in medium pot of salted water as directed for al dente.
• Reserve about 1/2 cup liquid before draining.
• Drain orzo in a colander and add the oil to the pot.
• Saute garlic a few minutes until golden, add broccoli, season with salt and mix well.
• Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn't dry.
• Serve with freshly grated cheese if desired (optional).

ORZO AND BROCCOLI SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
• Place pasta mixture in large bowl. Add tomatoes, peppers and 3/4 cup dressing; mix lightly.
• Refrigerate 1 hour. Add cheese, nuts and remaining dressing; mix lightly.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

GREEK ORZO AND BROCCOLI

Steps:

• In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil., In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.

BROCCOLI AND ORZO SALAD

Steps:

• Cook the orzo as directed on the product package; drain and set aside.
• In a skillet, heat the oil over medium heat.
• When the oil is hot, saute the garlic and broccoli for 3 minutes; stir frequently.
• Stir in the bread crumbs, Italian seasoning, and salt to taste; saute for 1 minute.
• Add the tomatoes and vinegar; cook and stir 1-2 minutes or until heated well.
• Add the orzo; stir to mix.
• Serve warm.

BROCCOLI CHEDDAR ORZOTTO

Steps:

• Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and saute until softened, 1 to 2 minutes.
• Add the orzo and stir until thoroughly mixed with the onion and garlic and coated in the butter, a minute or so. Add a third of the broth and stir gently, then bring to the boil. Add the dry mustard, cayenne, salt and pepper and cook until the liquid has been absorbed by the orzo, 3 to 4 minutes, then add another third of the broth. Cook, stirring, until this, too, has been absorbed, another 3 to 4 minutes.
• Add the broccoli followed by the remaining broth and the pimientos, then bring to the boil. Cook until the broccoli and orzo are almost cooked, 8 to 10 minutes. Add the cheeses, stirring, and cook until completely melted and smooth and the broccoli and orzo are cooked through, another 1 to 2 minutes.
• Taste and adjust the seasonings as needed.
• Transfer to serving bowls and garnish with the fresh parsley.

ORZO AND BROCCOLI SALAD (NO MAYO)

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
• Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
• Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

CHARRED BROCCOLI SALAD

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Trim the bottom inch off of the broccoli stems and discard or save in your freezer for a soup. Quarter the broccoli lengthwise into large pieces and place in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place the broccoli on the direct heat side of the grill and char on all sides, about 1 to 2 minutes per side. Move to the indirect side of the grill, close the grill lid and roast until cooked through, 2 to 3 minutes.
• In a mixing bowl, whisk together the buttermilk, sour cream, scallions, vinegar, dill, brown sugar and mustard. Season to taste with the fresh nutmeg, salt and pepper. Remove the broccoli to a serving platter and drizzle with as much of the buttermilk dressing as you'd like. Top with the dried cherries and peanuts. Serve!

BROCCOLI AND CHICKEN ORZO SALAD

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
• Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
• Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

ORZO WITH BROCCOLI, TOMATOES AND FETA CHEESE

Steps:

• Stir the orzo into a large stockpot of boiling water. Cook 8 minutes, or until almost tender. Add the broccoli and cook 2 minutes longer, or until the broccoli is tender crisp.
• While the orzo is cooking, heat the olive oil in a small skillet over mediumheat. Add the pine nuts and saute them until golden brown. Add the crushed red pepper flakes and saute about 30 seconds, or until aromatic. Remove from the heat.
• Drain the orzo and broccoli. Transfer to a large bowl. Pour the olive oil and pine nuts over and toss to coat. Add the tomatoes, feta cheese, olives, parmesan cheese and basil. Toss again.
• Season with salt and pepper and serve.

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
• While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
• Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
• Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.