Carrot, Broccoli and Cheese Orzo
This Carrot, Broccoli and Cheese Orzo is a quick and healthy recipe that's a great alternative to the usual pasta dishes you may find yourself making. It can also be easier to eat for little ones and the leftovers are great to use in the lunch box.
Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 small garlic clove
- 1 small shallot
- 1 cup baby carrots
- 1 cup broccoli florets
- 2 tablespoons unsalted butter or olive oil
- 1 cup white or whole wheat orzo
- 1/2 teaspoon kosher salt
- 1 cup water
- 1 1/2 cups low sodium chicken or vegetable broth
- 1/3 cup parmesan cheese, grated
Instructions
- Place shallot and garlic in food processor and pulse to chop.
- Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
- In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
- Add the 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.
Nutrition
Calories: 200kcal | Carbohydrates: 23g | Protein: 8g | Fat: 9g | Cholesterol: 25mg | Sodium: 650mg | Fiber: 2g | Sugar: 3g