Directions
- 1Add butter or oil into a pan.
- 2Add two cups of orzo.
- 3Toast the orzo on medium-low for a couple of minutes until it starts browning.
- 4Chop five cloves of garlic and three shallots with a mini buzz.
- 5Add the garlic and shallots into the pan with the toasted orzo and let them get soft.
- 6Mix it all together.
- 7Add all your chicken stock.
- 8Bring it up to a simmer.
- 9Turn the heat down to low, put the lid on, and let it cook for about 20 minutes or until the liquid is pretty much gone.
- 10Prep the veggies by chopping two bell peppers and one jalapeno and break two heads of broccoli into small florets.
- 11When the pasta is fully cooked, add all the veggies to the pan.
- 12Give it a little mix and put the lid on for 5 more minutes to get all those veggies nice and soft.
- 13Take it off the heat and pour it into another container.
- 14Grate about one cup of fresh parmesan cheese.
- 15Add the parmesan cheese and two teaspoons of dry basil.
- 16Give it a mix and enjoy!
Ingredients
- 2 tbsp butter
- 2 cups orzo
- 4 cups chicken stock
- 5 cloves garlic
- 3 shallots
- 2 bell peppers
- 1 jalapeño
- 2 heads broccoli
- 2 tsp dry basil
- 1 cup fresh parm
- to taste salt and pepper
Equipment
panskilletmini buzgratercontainer
Tips
- You can make it your own by tossing in whatever vegetables you like.
- You can make as much or as little as you want, just remember the ratio is always going to be 2:1 (2 parts of stock and 1 part of orzo).
- For the broccoli, make sure you get your florets nice and small.
- If you add parmesan cheese while the orzo is still on the heat, it will get chunky and weird, so add it after.
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