Cheddar Broccoli Orzo
Try this Cheddar Broccoli Orzo recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1/4 teaspoon salt
- 1/4 cup water
- 2 cloves garlic minced
- 1 teaspoon chopped fresh parsley
- 1 tablespoon light butter (i used land o’lakes)
- a sprinkling of freshly ground black pepper to taste
- 6 oz dry whole wheat orzo
- 2 cups fat free reduced sodium chicken broth (or vegetabl
- 4 oz finely chopped fresh broccoli florets (once you’ve arrange them together on a cutting board and use a large knife to chop them into small pieces)
- 2 oz 50% reduced fat sharp cheddar shredded (i used cabot)
- 1/4 teaspoon dry mustard powder
- Carbohydrate 0.449856333300799 g
- Cholesterol 0 mg
- Fat 0.0368699999959396 g
- Fiber 0.0491433318604294 g
- Protein 0.109148999984735 g
- Saturated Fat 0.00289506666598822 g
- Serving Size 1 1 (1/2 cup) serving (81g)
- Sodium 0.826333333446205 mg
- Sugar 0.400713001440369 g
- Trans Fat 0.00450213333210495 g
- Calories 2 calories
In a large skillet or saute pan, bring the butter over medium high heat until melted. Add the dry orzo and stir to coat. Cook for 2-3 minutes or until some pieces of the orzo begin to brown. Add the minced garlic and stir together. Cook for an additional minute or so until garlic is fragrant. Add the broth and water to the pan and bring to a boil. Cover the pan and reduce heat to a simmer. Allow to simmer for 5 minutes and then stir in the broccoli, Replace the lid and continue to simmer for an additional 8-10 minutes until the broth is absorbed and the orzo and broccoli are tender. Remove from heat and add the cheddar, mustard powder, parsley, salt and black pepper and stir together until thoroughly combined. Serve immediately.
