Cheesy broccoli orzo (4 servings)

Sometimes my stomach's rumblings are more eloquent than my mouth's... worderings.

Some days, I excitedly plop down in front of the blog with a clever, funny, or unique intro ready to go, the words flying from my fingers almost as quickly as they flash, lightning-like, into my brain.

Other times (like right now), I thunk myself into my chair with a weary, "I guess I should update the blog," as the cursor blinks at me on the blank template, a mocking middle finger flashing in front of my empty head. "This recipe is... good," I start to type, my brain carb-addled and sun-tired from the holiday weekend. 

But maybe there's something to be said for a simple introduction for an easy yet delicious recipe. So here you go:

Pasta + cheese + broccoli = Creamy goodness.

Enjoy. (And happy day-late Independence Day!)

Click here for a printable recipe.

You will need:

  • 1 cup dry orzo pasta
  • 1 head broccoli, chopped into small florets
  • 1/4 cup shredded cheddar cheese (Gouda works nicely too!)
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp butter
  • 1/4 - 1/2 cup milk
  • 1 medium tomato, chopped

Steps:

  1. Start a pot of water boiling for the pasta. Once the water boils, cook the orzo according to the package directions. When 3 minutes remain, add the broccoli to the boiling water. Rinse and drain the orzo and broccoli.
  2. Return the orzo and broccoli to the hot stockpot, adding in the cheeses, butter, and 1/4 cup milk. Stir well to melt the cheese. Season to taste with salt, adding more milk if the sauce becomes too thick. Fold in the chopped tomato and serve.