Description
A quick and easy one-pan dish featuring orzo and broccoli, perfect for a weeknight meal.
Ingredients
Scale
- 1 cup orzo
- 2 cups broccoli florets
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in the orzo and cook for 2-3 minutes, stirring frequently.
- Add the vegetable broth and bring to a boil.
- Once boiling, add the broccoli florets, reduce heat, and cover.
- Cook for 10-12 minutes, or until the orzo is tender and the liquid is absorbed.
- Season with salt and pepper to taste.
- Serve warm, topped with Parmesan cheese if desired.
Notes
- For added protein, consider adding cooked chicken or chickpeas.
- This dish can be made vegan by omitting the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg