Cheddar Broccoli Orzo Food

BROCCOLI CHEDDAR ORZO

Steps:

• Bring a large pot of water to a boil. Once boiling, pour orzo in and cook 3 minutes.
• Add broccoli in to the orzo and continue cooking for another 3 minutes or until pasta is tender.
• Drain pasta and broccoli before adding in butter, milk, cheddar, parmesan, garlic powder, salt, and pepper. Stir until well combined.

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.

CHEDDAR BROCCOLI ORZO

Steps:

• Melt the butter in a large pot over medium heat.
• Add the onion, garlic, and orzo to the pan and cook, stirring occasionally for 5 minutes.
• Add the oregano, basil, salt, pepper, dijon mustard, hot sauce, broth, and broccoli to the pan and stir to combine.
• Simmer over medium heat for 9-12 minutes, until the orzo is soft, stirring frequently.
• Stir in the cream cheese and 1 cup of the shredded cheddar. Taste and add more salt & black pepper if desired.
• Turn off the heat, cover the pan and allow the cheese to melt, about 2-3 minutes.
• Serve immediately and store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Turn the instant pot to saute mode and add the butter.
• Once melted add the onion, garlic and orzo and cook, stirring constantly for 3 minutes (the instant pot cooks faster and we don't want the garlic to burn).
• Turn the instant pot off and add in the oregano, basil, salt, pepper, mustard, hot sauce, broth and broccoli and stir to combine.
• Place the lid on the pot and seal the valve. Turn the pot onto manual/high pressure for 5 minutes, keeping in mind the pot will take about 5-8 minutes to come to pressure.
• Once the cook time is up, do a quick release of the pressure.
• Stir in the cream cheese and cheddar 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.

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.