You know those famous pasta/rice sides you can buy at the store? You know the ones, they have ‘chicken’ or ‘broccoli and cheese’ flavors. Some are in a box labeled ‘the San Fransisco treat’, the others in a come in a pouch right next to them. They’re cheap and easy, but let’s face it, they’re also processed. Guess what?! With minimal effort, you can make your own version. It tastes A LOT better and no powdered cheese! Stick with me, it’s easier than you’d think.
Every time I make this for lunch my little eater gobbles it up! She loves it. This meal gets two out of four toddler thumbs up. Yes, still struggling with her sis. She tried it but one bite was as far as we got. Oh well, I’m here to tell you, it is really tasty. All you do is pulse the veggies in the food processor, sauté them up quick, then add in some broth, water, and orzo pasta. Once the pasta is cooked, stir in some parmesan cheese and voila! Done! It really only takes about 20 minutes.
|After she was done with her bowl and cleaned up mind you, she found sissy’s leftovers.|
|This is the look of determination.|
|Now, figuring out the next move.|
Veggie & Cheese Orzo
By Katie Olesen
- 1 cup broccoli florets
- 1 cup roughly chopped carrots or baby carrots
- 1/4 of a small sweet onion
- 1 garlic clove
- 2 tablespoons olive oil
- pinch of salt and pepper
- 1 can (14 oz) low sodium chicken broth
- 1 cup water
- 1 cup orzo pasta
- 1/2 cup parmesan cheese, freshly grated
- Place broccoli, carrots, onion, and garlic in bowl of food processor. Pulse until all ingredients are finely chopped.
- In a large sauté pan, heat olive oil over med-high heat. Put vegetable mixture into the pan and season with a pinch of salt and pepper. Sauté vegetable mixture for 3-4 minutes.
- Then stir in the broth, water, and orzo. Allow to simmer, uncovered over medium heat, until pasta is al dente and most of the liquid has evaporated, about 10 minutes.
- Remove from heat. Stir in the Parmesan cheese. Serve warm.
Yield: 4 cups
Total time: 20 mins.
adapted from weelicious