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Broccoli and Orzo – Pioneer COOKERY

Broccoli and Orzo

by on with No Comments

Ingredients:

  • 4.5 oz uncooked orzo pasta
  • 2 cups of fresh broccoli florets only (no stems)
  • 4 cloves garlic, smashed and finely chopped
  • 3 tsp extra virgin olive oil
  • salt and fresh pepper to taste

Directions:

  1. Trim stems off broccoli, cut into small pieces and season with salt.
  2. Steam covered with a little water until cooked, careful not to overcook.
  3. When broccoli is cooked, remove from pan and chop into smaller pieces.

Meanwhile, cook pasta in medium pot of salted water as directed for al dente. Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry. Serve with freshly grated cheese if desired (optional).

Makes 3 cups.

Servings: 4 • Serving Size: 3/4 cup • Points +: 5 pts • Smart Points: 4
Calories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8  • Protein: 6.0

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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