Cheesy 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.

CHEESY CHICKEN & BROCCOLI ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions., In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through.

CREAMY GARLIC PARMESAN ORZO

Steps:

• In a large skillet add the olive oil, butter and cook for about 30 seconds until the butter melts. Stir in the onion and garlic and let it cook for about 2 minutes until the onion softens and the garlic becomes aromatic.
• Add the orzo to the skillet and let it cook for about 2 minutes just in the oil so that it starts to toast lightly, this will give it a nutty flavor.
• Season with salt and pepper then stir in the chicken broth and half and half. Bring to a boil, then turn the heat down to a medium-low, cover with a lid and let it cook for 5 minutes.
• Remove the lid and stir in the Parmesan cheese and fresh parsley.
• Serve immediately.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

CHEESY BROCCOLI ORZO RECIPE - (4.4/5)

Steps:

• Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

ONE SKILLET CHEESY BROCCOLI CHEDDAR ORZO BAKE

Steps:

• 1. Preheat the oven to 425 degrees F. 2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Stir in the mushrooms and season with salt and pepper. Cook until softened, 2-3 minutes. Add the butter, orzo, broccoli, and thyme, and cook until golden and toasted, 5 minutes. Add the wine, broth, bay leaf, garlic powder, cayenne, and a large pinch each of salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.3. Once the orzo is cooked, stir in the lemon zest, milk, and 1/2 cup of the cheddar. If needed, transfer the orzo to an oven-safe casserole dish. Scatter the remaining cheeses overtop of the casserole. 4. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh thyme and basil.

CHEESY BROCCOLI ORZO

Steps:

• Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

CHEESY CHICKEN BROCCOLI ORZO

Steps:

• Cube chicken breasts into bite size pieces and season with salt and pepper.
• In a sauté pan over medium heat, and add one tablespoon of olive oil. When hot, add chicken in a single layer and cook until heated to an internal temperature of 165 degrees Fahrenheit, about 3-4 minutes, flipping once halfway through. Remove from pan, cover, and set aside.
• Add a tablespoon of olive oil to the pan, add onions, and cook until they begin to brown and turn translucent. Add minced garlic and cook for an additional 30 seconds.
• Add chicken broth, paprika, red pepper flakes, and orzo to the pan, scraping the bottom of the pan to deglaze. Bring to a simmer, cover, and reduce heat to low. Simmer for 5 minutes (or, consult your pasta's package directions and cook to al dente, minus 5 minutes).
• Remove lid and add chopped broccoli. Stir to combine. Cover and cook for an additional 5 minutes, allowing broccoli to steam and pasta to finish cooking. If all of the liquid is absorbed, add an additional 1/4 cup of water as needed.
• Remove lid and add heavy cream, shredded cheese, and cooked chicken. Stir to combine. Cook an additional 1 to 2 minutes on low, or until cheese has melted. Remove from heat and allow to set for 5 minutes to allow sauce to thicken before serving.

CHEESY BAKED ORZO

Steps:

• Heat the heavy cream in a saucepan over medium-high heat. Add in the grated garlic.
• Once the cream is hot, mix in 1 cup of shredded Parmesan cheese.
• Cook the orzo according to the package, making sure to salt the pasta water. Once cooked, drain the water out.
• Add the hot cheesy cream into the pot of pasta and stir to combine.
• Place the pasta in a buttered 9 x 13 inch baking dish.
• Shred the mozzarella and sprinkle 1 cup over the orzo along with 1/2 cup of shredded Parmesan.
• Bake at 350 degrees Fahrenheit for 15 minutes or until the cheese becomes golden brown.

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.

BROCCOLI ORZO BAKE

Steps:

• In a large bowl, combine the soup, Asiago cheese, milk, mustard and pepper. Stir in the broccoli, orzo, onion and red pepper. Transfer to a greased 1-1/2 qt. baking dish. Combine the mozzarella cheese, bread crumbs and oil; sprinkle over broccoli mixture. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and cheese is melted.

CHICKEN AND BROCCOLI ORZO

Steps:

• Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions. In the last 3 minutes of cooking time, add broccoli. When timer goes off, use a slotted spoon to remove broccoli and transfer to a plate. Drain the orzo and set aside.
• In a large skillet, melt butter. Add garlic and cook until golden, 30 seconds to 1 minute. Add drained pasta, cream, and Parmesan cheese. Add salt and pepper to taste. Stir in chicken and then gently fold in broccoli.
• Serve, top with more Parmesan cheese if desired, and enjoy!

CHEEZY BROCCOLI ORZO(VEGAN)

Steps:

• In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
• While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
• After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.

BROCCOLI CHEDDAR ORZO

Steps:

• PREHEAT the oven to 400°F. GREASE a large oven-safe skillet or casserole dish with butter. PLACE the broccoli in a large microwave safe bowl and cover with plastic wrap (do not add water). Microwave on high for 5 minutes. Set aside. HEAT the butter in a large pot over medium heat. Once the foaming subsides, add the onion and a sprinkle of salt and pepper and cook until softened, about 3-4 minutes. Add the garlic and cook about 30 seconds longer, until fragrant. ADD the orzo, broth, wine, thyme, bay leaf, cayenne, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer 8-10 minutes until the orzo is al dente, stirring occasionally. Remove bay leaf. STIR in the milk and 2 cups of the shredded cheese, along with the broccoli. Transfer to the prepared baking dish and sprinkle with the remaining 1 cup cheese. BAKE for 20-25 minutes, until cheese is melted and broccoli is tender.

BROCCOLI AND CHEESE ORZO

Steps:

• Heat a large skillet or dutch over medium-high heat. Add the butter.
• Once the butter is melted add the diced onion and fresh thyme. Cook until the onions are slightly softened and fragrant.
• Next add the garlic, broccoli florets, salt, pepper and orzo to the pot.
• Cook stirring consistently until the orzo is toasted and golden and the garlic is fragrant.
• Slowly pour in the broth while stirring the orzo to keep from sticking.
• Bring the orzo to a boil. Reduce the heat and simmer for about 10 minutes. Be sure to stir regularly to keep the orzo from sticking.
• Once the orzo is al dente, the broccoli is tender, and liquid is reduced stir in the half and half and cheddar cheese until well combined and creamy.
• Finish with more salt and pepper to taste. Remove from heat and enjoy immediately!

CHEESY ORZO AND BROCCOLI

Steps:

• Heat a saute pan over medium heat. Add 2 tbs of the olive oil once hot add the cubed chicken and season with half the amount of all of the seasonings. Cook the chicken though. Once cooked remove the chicken to a separate plate and set to the side.
• Add 1 tbs of olive oil to the same pan you cooked the chicken in, once hot add the diced onion saute the onion for 3-5 minutes or until it starts to get soft now add the remaining amount of seasonings and minced garlic. Stir for a minute to let the garlic become fragrant.
• Pour the broth in and scrape any bits off the bottom of the pan. Stir the orzo in bring up to a simmer then cover with a lid let simmer for 2 minutes. Remove the lid and stir the broccoli in place the lid back on the pan and continue to let simmer for 8-10 minutes or until the orzo is tender and the liquid in the pan is absorbed. (If needed to cook your orzo you can add an additional 1/4 cup of water if it becomes too dry)
• Remove the lid and add the cooked chicken back in the pan, heavy cream and cheese stir well to melt the cheese down. Enjoy!

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.

CHEESY CHICKEN & BROCCOLI ORZO

Steps:

• Bring broth and water to a boil in a medium saucepan over high heat.
• Stir in chicken and orzo and return to a boil, reduce heat to medium to medium-high heat and simmer for 6 minutes, add broccoli and simmer for about 6 minutes longer, or until pasta and broccoli are tender and most of the liquid is absorbed.
• Remove from heat and stir in salt, pepper and cheese. Serve immediately.

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.

CHICKEN DRUMSTICKS WITH BROCCOLI ORZO

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Whisk together the oil, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the drumsticks and toss to coat in the spice mixture. Transfer to the prepared baking sheet and roast, flipping halfway through, until the skin is crisp and golden and the drumsticks register 165 degrees F on an instant-read thermometer, 30 to 35 minutes.
• Meanwhile, bring the chicken broth to a simmer in a medium saucepan over medium heat. Add the broccoli, orzo, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to medium low and continue to cook, stirring occasionally to prevent sticking, until the orzo is al dente and the broccoli begins to get very soft, about 15 minutes. If the pan starts to look too dry, add another splash of chicken broth. Stir in the Parmesan, then use the back of a wooden spoon to slightly mash the broccoli, breaking it up into very small pieces.
• Serve the drumsticks over the broccoli orzo and garnish with more Parmesan.