Foodie Friday: Broccoli, Carrot, and Cheese Orzo

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Ah, feeding toddlers. One of my 19-month-old fraternal twin boys will eat anything, and lots of it. The other lives almost exclusively on fruit and meatballs. One thing they both love is Carrot, Broccoli, and Cheese Orzo* – known around here as More-zo, as everyone in our household asks for more than one serving.

Aside from substantial yumminess for folks of all ages, this dish has several key benefits:

  1. Veggies are built right in.
  2. The consistency makes it easy for forks or fingers.
  3. It’s even tastier when heated up the next day.

Carrot, Broccoli, and Cheese Orzo

You will need:

  • A food processor
  • 1 cup broccoli
  • 1 cup carrots, peeled (or baby carrots)
  • 1 small shallot
  • 1 glove garlic
  • 1 cup orzo
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • 1/4 tsp salt
  • 2 tablespoons olive oil or unsalted butter
  • 1/4 cup Parmesan cheese

Heat butter or olive oil in a large pan. Chop garlic, shallots, carrots, and broccoli in food processor, scraping sides occasionally to make sure all the pieces are thoroughly chopped. Place vegetables and raw orzo in pan, add salt, and stir over medium heat over 4 minutes. Add water and chicken broth, simmering for 15-20 minutes until the orzo is tender. Stir in cheese (I sometimes add more cheese to taste).

We serve it with meatballs or salmon. I often double or triple the recipe to have some leftovers.

*Original recipe from BabyCenter.com.

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RebeccaD

RebeccaD has 8 month old fraternal twin boys, R and M. She’s a teacher-turned-SAHM in San Francisco who loves dance, quilting, and geeking out over DIY projects. Having twins is challenging her perfectionism in the best possible way.

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