Orzo And Broccoli Food

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.

ORZO AND BROCCOLI PILAF

Steps:

• In a large sauce pan, melt butter along with olive oil.
• Saute broccoli along with orzo for approximately 10 minutes.
• Add chicken broth and bring to a boil.
• Cover and simmer approximately 20 minutes or until broth is absorbed, stirring frequently.
• Season with salt and pepper.

TOMATO ORZO WITH CHICKEN SAUSAGE AND BROCCOLI

Steps:

• Prep your ingredients. You can either slice the chicken sausage into rounds or take it out of the casings (just be careful as some chicken sausages totally disintegrate if you take it out of the casings).
• Add the oil and chicken sausage to a soup pot. Sauté for 5 minutes over medium-high heat.
• Add in the onion and continue cooking for another 4 minutes.
• Stir in the garlic and orzo and cook for around 30 seconds.
• Stir in the Italian seasoning, chicken broth and tomato sauce. Once it starts to bubble, add in the broccoli and bell pepper. Continue cooking for 10 minutes, uncovered, stirring fairly often (the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil (you don't want the liquid to reduce too much before the pasta has cooked).
• Season with salt & pepper as needed and serve immediately with freshly grated parmesan cheese if desired.

TURKEY, BROCCOLI AND ORZO CASSEROLE

Steps:

• Preheat oven to 375. Prepare a baking dish with non stick spray or rub with a bit of butter.
• Brown turkey in skillet over medium high heat. Set aside.
• Prepare orzo in saucepan, according to package directions. Drain orzo and place into baking dish. Add ground turkey and broccoli florets to dish as well.
• Return saucepan back to stove over medium heat with 2 T flour and 1/2 C milk, whisking often. Once it starts to thicken, slowly whisk in the rest of the milk. Once the mixture resembles a sauce, remove from heat. Stir in havarti, mustard, garlic powder, salt and pepper. Continue to stir until the cheese is melted.
• Pour sauce over orzo, turkey and broccoli. Stir well to coat everything evenly.
• In a small bowl combine paprika, bread crumbs, parmesan cheese and olive oil. Sprinkle mixture over the top of casserole.
• Bake 20 minutes.

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!

ONE POT CHICKEN AND BROCCOLI ALFREDO ORZO

Steps:

• Melt butter in skillet over medium high heat. Once hot add garlic, and cook for about 1 minute.
• Add chicken and sauté until most of the outside of chicken is cooked, a little pink is fine.
• Add the broccoli, stir to coat, then add orzo. Stir again.
• Pour in the chicken stock and Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook for approximately 12 minutes, until orzo is cooked.
• Turn off the burner and uncover. Stir, season with salt and pepper. Allow to rest for 1-2 minutes before serving. Top with grated Parmesan cheese to 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.

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.

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

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.

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.

CHICKEN AND BROCCOLI ALFREDO ORZO

Steps:

• Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
• Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
• Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
• Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

CREAMY ORZO

Steps:

• PREP: Cut veggies and chicken before starting to cook; the process goes quickly! Finely chop the onion and garlic, cut the chicken breast into small pieces, and chop the broccoli into small pieces. Set out the rest of the ingredients.
• COOK: Heat olive oil in a large (nonstick) pot over high heat. Add onion and stir around for 1-2 minutes and then add in garlic and stir for 30 seconds. Add the chopped chicken, season with salt and pepper; cook until mostly cooked through, about 5 minutes. Add in all the frozen vegetables (no need to thaw) and finely chopped broccoli. Stir for 2-3 minutes or until veggies are thawed and chicken is cooked through. Broccoli should be crisp-tender. Transfer this entire mixture to a plate and cover with foil.
• COOK CONT.: Return the pot to burner. Melt the butter, whisk in the flour and cook and stir for 1 minute. Gradually add in the stock, whisking constantly. Add in the milk and all the uncooked orzo. Add in the Italian seasoning.
• FINISH COOKING: Bring mixture to a simmer, then lower the heat until it is just barely and gently bubbling. Cook for 7 minutes without a lid, stirring occasionally and making sure to scrape the bottom so the orzo does not stick. After 7 minutes the pasta should be almost tender (mixture will still be soupy). Add the plate of veggies and chicken to the pot and stir. Add 3/4 cup Parmesan and stir to melt. Season to taste with salt and pepper. Don't be afraid to add a bit more-- the salt and pepper really pull all the flavors together.
• SERVE: Consistency should be similar to risotto and very creamy. (Add a splash of milk if needed to thin consistency a bit.) Serve with additional 1/4 cup Parmesan if desired and some freshly chopped parsley. Enjoy while hot.

SMOKY COD, BROCCOLI & ORZO BAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the oil in a deep ovenproof frying pan, and fry the onion for 5 mins until tender. Add the paprika, chipotle paste, broccoli and stock. Stir in the orzo, and transfer to the oven for 10 mins.
• Stir in half the herbs and the peas, and nestle the fish into the orzo. Sprinkle over a pinch of paprika and drizzle with oil, then season. Cook for 8-10 mins until the fish is cooked and the orzo is tender. Mix the remaining herbs with the yogurt. Loosen with a little water if needed, then serve with the orzo and fish.

CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI

Steps:

• In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.
• Place a braiser-style pot or Dutch oven over medium heat. Once it's hot, add 1 teaspoon of the olive oil.
• Add all the broccoli to the pot and scatter it out into a single layer. Press it down and leave it for 4 full minutes, or until browning occurs on the underside of the florets and broccoli is turning bright green. The exterior should be ever-so-slightly softened. Season the broccoli with salt and pepper, lightly toss, and then transfer to a bowl and set aside. It will continue cooking and this is totally fine.
• Wipe out the pot and return it to the heat. Add the remaining olive oil and swirl it around. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the seasoning and shallots. Add the chickpeas, stir to combine, and then season the mixture liberally with salt and pepper.
• Add the vegetable stock to the pot and stir. Bring the creamy lemon orzo to a boil and then simmer until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.
• Once the orzo is soft and the mixture is starting to get creamy, add the cashew cream to the pot and stir to combine. Add the lemon juice to the creamy lemon orzo and stir. Add the broccoli back in and stir. Bring the creamy lemon orzo back up to a simmer. Check the dish for seasoning and adjust if necessary (more salt, lemon etc). Stir in the chopped parsley and serve immediately with vegan "parm" and extra chili flakes.

HAM, BROCCOLI AND ORZO CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring stock to a boil; stir in orzo. Cook, uncovered, until orzo is al dente and broth is absorbed, 8-10 minutes ., Meanwhile, in a large saucepan, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 4-5 minutes. Gradually whisk in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 1-1/2 cups cheese; cook until cheese is melted., Add orzo, ham, broccoli and kale. Transfer to a greased 13x9-in. baking dish; sprinkle with onions and remaining cheese. Bake, uncovered, until bubbly, 20-25 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!

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.

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.

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!

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.

BROCCOLI AND PARMESAN ORZO

Steps:

• Place garlic in food processor and pulse to chop. Add carrots and broccoli and pulse until finely chopped, scraping down the sides halfway through.
• Heat olive oil in a stock pot and sauté the chopped vegetables. Add raw orzo and cook for 4 minutes, stirring continuously.
• Add salt, water, and broth to the pot and cook over medium heat for 10 minutes, uncovered, or until the liquid starts to evaporate and the mixture thickens.
• Add the Parmesan cheese and stir to combine.
• Serve with grapes on the side.

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.

SALMON WITH LEMON-HERB ORZO & BROCCOLI

Steps:

• Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.
• Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
• Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
• Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.