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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.

Prep Time
1 min
Cook Time
1 min
Total Time
15 mins
Servings: 4 servings
Calories: 200 kcal
Course: Main Course , Lunch
Cuisine: American

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

    Cup of Yum
  1. Place shallot and garlic in food processor and pulse to chop.
  2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
  3. 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.
  4. 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.
  5. Add the parmesan cheese and stir to combine.

Nutrition Information

Calories 200kcal (10%) Carbohydrates 23g (8%) Protein 8g (16%) Fat 9g (14%) Cholesterol 25mg (8%) Sodium 650mg (27%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 200

% Daily Value*

Calories 200kcal 10%
Carbohydrates 23g 8%
Protein 8g 16%
Fat 9g 14%
Cholesterol 25mg 8%
Sodium 650mg 27%
Fiber 2g 8%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.