ORZO BROCCOLI RECIPES

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the orzo, stir and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside.
• Heat a large pot or Dutch oven over medium heat. Add the butter and flour, whisk together and cook for about 1 minute. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo.
• Transfer the mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole. Bake until brown and bubbly, about 30 minutes.

Steps:

• 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 before draining.
• 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 (optional).