🥦 Broccoli-Cheddar Orzo — Creamy, Cheesy & Comforting

 

🥦 Broccoli-Cheddar Orzo — Creamy, Cheesy & Comforting

Creamy, cozy, and packed with delicious flavor, this Broccoli-Cheddar Orzo is an easy comfort-food favorite! 🥦🧀🍝 Tender orzo pasta is combined with fresh broccoli and rich, melty cheddar cheese for a satisfying meal that’s perfect for a quick lunch, easy dinner, or comforting side dish. It’s simple to make, family-friendly, and a great way to enjoy extra veggies in a deliciously cheesy dish. ✨

Recipe

• This easy, one-skillet dish has delicious vibes of both mac-and-cheese and broccoli-Cheddar soup.
• Fiber from the orzo and broccoli, and protein from the cheese, will help keep you full. 
• This recipe would also be delicious made with Gruyère or Gouda cheese.Our Broccoli-Cheddar Orzo comes together faster than you can order takeout. In just 30 minutes, you will have a delicious and healthy vegetarian dinner on the table. Antioxidant-rich onions and garlic, as well as the monounsaturated fats from the olive oil, support your heart health and are the base of flavor to this dish. Packed with fiber from the broccoli and whole-wheat orzo, this meal is both filling and great for your gut. Sharp Cheddar and creamy half-and-half make this a comforting dish you’ll add to the weekly rotation. Keep reading for our expert tips on prepping the ingredients, tasty substitutions and more. 
  Tips from the EatingWell Test Kitchen

  These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Be sure that the broccoli florets are cut into small, uniform pieces. This allows for even cooking and helps guarantee that you get a bit of vegetable in every spoonful.
  • It’s important not to skip the step of toasting the orzo and aromatics. This helps to activate the spices and enhances the nuttiness of the orzo. When it’s time to simmer the mixture, leave the orzo uncovered to prevent it from sticking to the skillet.
  • For this recipe, shred a block of fresh Cheddar cheese. Avoid using pre-shredded cheese, as it contains anticaking agents that can result in a grainy sauce.
  • If you want a slightly different flavor, consider substituting the Cheddar with Gruyère or Gouda.

  Nutrition Notes

  • Fiber-packed broccoli is rich in sulfur-containing compounds that have been shown to help protect against cancer growth. Broccoli is also high in vitamin K, which is essential for healthy bones and for blood clotting, but can be problematic for individuals on blood-thinning medications when eaten in high amounts. 
  • Onions and garlic are both from the allium family and are packed with antioxidants and anti-inflammatory nutrients. Both nutrients have been studied for their potential to improve heart health by lowering blood pressure. You’ll also get prebiotic fiber, which supports the growth of beneficial bacteria in the gut. 
  • Cheddar cheese is considered a firm cheese with a low moisture content. It is an excellent source of calcium, which is essential for bone health and for muscle contraction. Cheddar also contains protein, which helps up the satiety factor of this dish.

  • Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 8 ounces whole-wheat orzo

  • 3 medium cloves garlic, minced

  • ½ teaspoon dry mustard

  • ½ teaspoon paprika

  • ¼ teaspoon salt

  • ⅛ teaspoon cayenne pepper

  • 3 cups broccoli florets, cut into ½-inch pieces

  • 3 cups lower-sodium vegetable broth

  • 1 cup shredded sharp Cheddar cheese

  • ¼ cup half-and-half

  • ¼ cup chopped scallions

  Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add chopped onion; cook, stirring often, until softened, 5 to 7 minutes.

  2. Add 8 ounces orzo, the minced garlic, ½ teaspoon mustard, ½ teaspoon paprika, ¼ teaspoon salt and ⅛ teaspoon cayenne; cook, stirring constantly, until toasted and fragrant, about 1 minute.

  3. Stir in cut broccoli and 3 cups broth; bring to a boil over high heat. Reduce heat to maintain a gentle simmer; cook, uncovered and stirring often, until the orzo is tender and most of the liquid has been absorbed, 12 to 15 minutes.

  4. Remove from heat. Stir in 1 cup Cheddar and ¼ cup half-and-half until melted and creamy. Sprinkle with ¼ cup scallions.