Broccoli And Parmesan Orzo Food

BROCCOLI AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the orzo, stir and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside.
• Heat a large pot or Dutch oven over medium heat. Add the butter and flour, whisk together and cook for about 1 minute. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo.
• Transfer the mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole. Bake until brown and bubbly, about 30 minutes.

BROCCOLI ORZO

Steps:

• Cook orzo according to package instructions for al dente. Drain and set aside.
• While the orzo is cooking, steam broccoli until just tender. Be careful not to over steam because the broccoli will become mushy.
• Heat a large skillet over medium heat. Add butter and oil to the skillet and add onions. Cook until onions are tender. Stir in minced garlic and cook another minute.
• Toss broccoli and orzo into the large skillet with onion mixture. Season with salt and pepper. Sprinkle parmesan cheese over the dish and mix to combine, gently breaking up the broccoli.
• Serve Broccoli orzo with your favorite main courses! Enjoy!

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.

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.

BROCCOLI CHEESE ORZO

Steps:

• Add orzo to a large pot of salted boiling water.
• Cook for 5 minutes then add chopped broccoli and cook for 4 more minutes or until orzo is tender.
• Drain well, then return to the pot.
• Add cheddar and Parmesan cheese, butter, and 1/4 cup milk then stir well.
• Add more milk if needed.

ORZO AND BROCCOLI

Steps:

• In a skillet over medium high heat melt the butter with the oil and saute the garlic until aromatic. Add the thawed broccoli and saute until heated through. Season to taste with the salt and pepper. Mix with the cooked orzo and serve alongside your favorite chicken or lamb dish.

ORZO WITH PARMESAN CHEESE

Steps:

• In a saucepan over medium heat melt butter.
• Add onion and garlic, saute until vegetables are soft, about 5 minutes.
• Stir in orzo.
• Add chicken stock and bring to a boil.
• Reduce heat to low and cook covered until liquid is absorbed, about 18 minutes.
• Add cheese, parsley, salt and pepper.
• Stir until cheese is melted.
• Serve.

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.

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 and minced garlic 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.
• Enjoy!

MUSHROOM AND PARMESAN ORZO

Steps:

• In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
• Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
• Slowly add in the broth, lemon juice and mushrooms; stir to combine.
• Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
• Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
• Transfer to a large bowl and serve immediately.

BROCCOLI AND CHEESE ORZO RECIPE

Steps:

• Bring a large pot of salted water to a boil. Add in orzo and cook for 3 minutes.
• Add in broccoli and cook for 2-3 more minutes or until orzo is tender.
• Drain water, then add cheddar cheese, Parmesan cheese, butter, and milk.
• Stir well and add more milk if needed. Add salt to taste and serve.