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Broccoli Cheddar Orzo Recipe

Broccoli Cheddar Orzo Recipe

This tasty vegan broccoli cheddar orzo combines soft orzo pasta, crunchy broccoli, and a creamy vegan cheddar sauce. It's a cozy and comforting meal that's perfect for a quick dinner or side dish. Keep any leftovers in an airtight container in the fridge for up to 4 days. To reheat, use the microwave or stovetop. If it seems dry, just add a tablespoon of water. I don't recommend freezing this dish. You can eat it on its own or with a sandwich, like my tempeh sandwich. It also pairs well with roasted veggies like broccoli and zucchini or asparagus and carrots!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 5
Calories 385 kcal

Equipment

  • Large pot
  • Cutting Board
  • Knife
  • Oven-safe casserole dish

Ingredients
  

  • 1 tbsp extra virgin Olive oil
  • Salt and pepper
  • 1 Yellow onion chopped
  • 1 cup Mushrooms roughly chopped
  • 2 tbsp Salted butter
  • 1 lb dry Orzo pasta gluten-free if needed
  • 2 tbsp Fresh thyme leaves plus extra for topping
  • 3 cups Low sodium vegetable broth
  • 1/2 cup Dry white wine like Pinot Grigio or Sauvignon Blanc
  • 3 cups Broccoli florets roughly chopped
  • 1 Bay leaf
  • 1/2 tsp Garlic powder
  • 1/2 tsp Cayenne pepper adjust to taste
  • Zest of 1/2 lemon
  • 1/2 cup Whole milk or canned coconut milk
  • 1 cup shredded Sharp cheddar cheese
  • 1/2 cup grated Asiago or manchego cheese
  • Fresh basil for serving

Instructions
 

  • Turn your oven to 425°F.
  • Heat the olive oil in a big pot over medium heat. Add the chopped onion and cook for about 5 minutes until it smells nice. Toss in the mushrooms, season with salt and pepper, and cook for another 2-3 minutes until they soften.
  • Put in the butter, orzo, broccoli, and thyme to the pot. Cook everything for about 5 minutes until the orzo turns golden and smells toasty.
  • Pour in the wine and vegetable broth. Add the bay leaf, garlic powder, cayenne pepper, and a good pinch of salt and pepper. Let it simmer for 8-10 minutes, stirring often, until the orzo is cooked but still a bit firm.
  • Stir in the lemon zest, milk, and 1/2 cup of the shredded cheddar cheese. If your pot isn't safe for the oven, transfer the mix to a casserole dish.
  • Sprinkle the remaining cheeses on top. Bake in the oven for 10-15 minutes until the cheese melts. Then, switch to broil and cook for 1-2 minutes until the cheese gets crispy.
  • Serve warm with fresh thyme and basil on top.

Notes

  • Follow the recipe until step 5. Let it cool, cover, and store in the fridge for up to 2 days. When ready to bake, let it sit at room temperature while the oven preheats. Bake as directed.
  • Let it cool, cover it tightly, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.