Broccoli with Orzo #Recipe Peg Cochran/Margaret Loudon

This is a quick, simple dish that can serve as a vegetable and a starch.  Perfect for a weeknight dinner.  It's also a way to sneak some veggies into reluctant children and husbands, er, adults.  I imagine this could be delicious done with peas instead of broccoli for a change.  If you haven't had orzo, you'll find it in the pasta aisle--it's pasta shaped like grains of rice. 

4 ½ ounces uncooked orzo

2 cups fresh broccoli florets (save stems for another use)

4 cloves of garlic, smashed and finely chopped

3 tsp. olive oil

Salt & pepper to taste

 

Remove stems from broccoli and cut florets into bite-sized pieces.  Season with salt if desired.

 

 

 

Cook pasta in boiling, salted water until al dente. (See timing on package)

 

Drain orzo, reserving ½ cup of pasta water.  Add oil to pot.

 

 

 

Sauté garlic until golden and add chopped broccoli.

 

Add orzo and stir to combine.  Add reserved liquid if needed to moisten pasta.

 

 

Tonight, I will be appearing on Delicious Mysteries along with many of your favorite cozy authors.  You can catch me at 6:30 pm EST.  There will be lots of giveaways so be sure to tune in!

 

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