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- 1 cup uncooked orzo pasta - 2 cups broccoli florets - 4 cups vegetable broth - 1 cup sharp cheddar cheese, grated - 1 cup milk (or a dairy-free alternative) - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Use 1 cup of uncooked orzo pasta. It will expand as it cooks. - Measure 2 cups of fresh broccoli florets. This gives a nice crunch. - For liquid, use 4 cups of vegetable broth. This adds flavor to the orzo. - Grate 1 cup of sharp cheddar cheese. It melts well and adds creaminess. - Add 1 cup of milk. You can use almond or oat milk for a dairy-free version. - Use 1 tablespoon of olive oil to sauté the onion. This adds flavor. - Dice 1 medium onion and mince 2 cloves of garlic for depth in taste. - Use 1 teaspoon of Dijon mustard for a subtle tang. - Season with salt and pepper to your liking. - Chop fresh parsley for a colorful garnish. - If you don’t have orzo, use small pasta like ditalini or elbow macaroni. - Instead of broccoli, you can try spinach or peas for a different taste. - Swap sharp cheddar for another cheese, like mozzarella or gouda. - For a creamier dish, use heavy cream instead of milk. - To make it vegan, use vegan cheese and plant-based milk. - You can add cooked chicken or tofu for extra protein. Start by gathering your ingredients. You will need olive oil, onion, garlic, and broccoli. Dice the onion into small pieces. Mince the garlic cloves finely. Cut the broccoli into small florets. This makes cooking easier. Heat the olive oil in a large pot over medium heat. Add the diced onion first. Sauté it for about 3-4 minutes until it turns soft and clear. Next, add the minced garlic. Cook it for about 30 seconds. You want the garlic to smell good but not burn. Now it’s time to add the uncooked orzo. Stir it into the onion and garlic mix. Let it cook for about 1 minute. This helps to toast the orzo a bit. Pour in the vegetable broth and turn up the heat. Wait for it to boil. Once it bubbles, reduce the heat to low. Add in the broccoli florets. Cover the pot with a lid. Let it simmer for about 8-10 minutes. Stir occasionally until the orzo is soft and most of the liquid is gone. After the orzo is cooked, it’s time for the creamy part. Stir in the milk and shredded cheddar cheese. Add a teaspoon of Dijon mustard for extra flavor. Mix everything well until the cheese melts and the dish becomes creamy. Taste it and add salt and pepper as needed. Remove the pot from the heat. Let it sit, covered, for about 2-3 minutes. This allows it to thicken a bit. Finally, serve the dish warm, topped with fresh chopped parsley for a nice look. Enjoy your creamy, cheesy dish! Cooking orzo is simple. Start by using enough water or broth. For every cup of orzo, use two cups of liquid. This helps the orzo cook evenly. Bring the liquid to a boil before adding the orzo. Stir it well to prevent sticking. Cook for about 8-10 minutes. Taste it to check if it's tender. If you want it softer, cook a bit longer. Remember, it keeps cooking after you take it off the heat. To get that perfect melty cheese, choose a good quality sharp cheddar. Grate it yourself for the best melt. Add the cheese at the end of cooking. This keeps it from clumping. Stir the cheese in slowly over low heat. This protects the cheese from burning. If it seems too thick, add a bit more milk. The goal is a smooth and creamy texture that coats the orzo. Want to amp up the flavor? Try adding a pinch of red pepper flakes for some heat. A squeeze of lemon juice brightens the dish too. Fresh herbs like basil or thyme can add a nice twist. You can also mix in some cooked protein like chicken or beans. This makes it heartier. Taste as you go, and season with salt and pepper. Adjusting flavors is the key to your perfect dish! {{image_2}} You can boost the protein in One-Pot Broccoli Cheddar Orzo easily. Adding cooked chicken, shrimp, or bacon can make this dish heartier. If you prefer plant-based protein, try chickpeas or lentils. These options blend well with the creamy texture. Simply stir in your choice during the last few minutes of cooking. To make this dish vegan, swap out the cheddar cheese and milk. Use a vegan cheese that melts well and a plant-based milk like almond or oat. You can also add nutritional yeast for a cheesy flavor without dairy. Make sure to check the broth too; use a vegetable broth that is vegan-friendly. You can change the flavor of your orzo dish with a few tweaks. For a spicy kick, add red pepper flakes or a dash of hot sauce. If you want a herby taste, mix in fresh thyme or basil. For added depth, consider a splash of lemon juice or a sprinkle of lemon zest. Each adjustment can make your dish unique and exciting! After making One-Pot Broccoli Cheddar Orzo, let it cool to room temperature. Transfer it to a sealed container. This dish stays fresh in the fridge for up to three days. Make sure to store it properly to keep the flavors intact. If you want to save some for later, freezing is a great option. Place the cooled orzo in an airtight container or a freezer bag. This dish can last for up to two months in the freezer. When you are ready to eat, just thaw it in the fridge overnight before reheating. To reheat your orzo, place it in a pot over low heat. Add a splash of milk or broth to keep it creamy. Stir often until it heats through. You can also use the microwave for a quick fix. Heat in short bursts, stirring in between, until hot. Enjoy your creamy dish just like the first time! Yes, you can use other pasta types. Small shapes like elbows or shells work well. Just adjust the cooking time based on the pasta. Follow the package for timing. You want the pasta tender but not mushy. To make this dish gluten-free, swap orzo with gluten-free pasta. Many brands offer great options. Check the cooking time on the package. You can also use rice if you prefer. Just remember to adjust the liquid and timing for rice. This dish pairs nicely with a fresh salad. A side of garlic bread also complements it well. You could serve it with roasted veggies for added nutrition. Feel free to add protein like chicken or beans for a heartier meal. This blog post covered the key steps to make a delicious one-pot broccoli cheddar orzo. We detailed the ingredients and measurements for perfect results. You learned tips to cook orzo well and enhance flavors. We discussed tasty variations and how to store your dish properly. In short, this recipe is easy and fun to make. With these insights, you can impress your friends and family. Enjoy cooking and sharing this tasty meal!

One-Pot Broccoli Cheddar Orzo

Indulge in a comforting bowl of One-Pot Creamy Broccoli Cheddar Orzo that’s perfect for any weeknight dinner! This easy recipe combines tender orzo, fresh broccoli, and rich cheddar for a deliciously creamy dish. With just one pot and 25 minutes, you’ll have a wholesome meal ready for the whole family. Click to explore this simple recipe and elevate your cooking game today!
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Ingredients
  

1 cup uncooked orzo pasta

2 cups broccoli florets

4 cups vegetable broth

1 cup sharp cheddar cheese, grated

1 cup milk (or a dairy-free alternative)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

      Add the uncooked orzo to the pot, stirring it into the onion and garlic mixture for about 1 minute to lightly toast.

        Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and add the broccoli florets. Cover the pot and let it simmer for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

          Stir in the milk, shredded cheddar cheese, and Dijon mustard. Mix well until the cheese is melted and the mixture is creamy.

            Season with salt and pepper to taste, adjusting the flavors as desired.

              Remove the pot from the heat and let it sit, covered, for an additional 2-3 minutes to thicken.

                Serve warm, garnished with fresh chopped parsley on top for a pop of color.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4