I discovered orzo. Orzo believe it or not, is pasta. It’s shaped like rice, looks like rice, but tastes like pasta! This is another recipe I adapted from Skinnytaste.com. It’s not low carb; not all vegetarian dishes are. I served it tonight with five-spice tilapia and steamed sugar snap peas with sweet pepper, but this could also be a main dish. It was cheese-y, garlicky, and wonderful!
Broccoli with Orzo
4.5 oz uncooked orzo pasta
1/2 cup pasta cooking liquid, reserved (optional)
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
1/3 cup mozzarella cheese, grated (optional)
Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. 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. 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.