Description
Ready in 20 minutes, this roasted broccoli orzo has plenty of lemon, garlic, parsley, scallions and almonds. It can be served as a vegan side or main.
Ingredients
- 1 head broccoli, cut into small florets
- 2 tablespoons olive oil
- 1 teapsoon kosher salt plus more for serving
- 1/2 teaspoon black pepper plus more for serving
- 1 cup orzo
- 1 garlic clove, minced
- Juice of 1 lemon
- 1 scallion, thinly sliced
- 1/4 cup chopped parsley
- 1/4 cup roughly chopped almonds
Instructions
- Preheat the oven to 425 degrees F.
- Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan. Spread into a single layer. Roast for 8-10 minutes. The broccoli should be bright green with only a few of the edges browned.
- While the broccoli is roasting, cook the orzo until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the garlic for 30 seconds letting it get fragrant. Stir in the orzo and the lemon juice. Give the orzo a minute to absorb the juice.
- Fold in the broccoli, scallions, parsley and almonds. Season with salt and pepper to taste.
This is so delicious and simple. I’d love to have the nutritional information on your recipes. Do you provide that ever or am I overlooking it?
★★★★
I just added the nutritional information at the bottom of the recipe. So glad you enjoyed the orzo!
Delicious and comes together so quick and easy.
★★★★★
This is one of my weeknight faves!
★★★★★
After seeing this orzo recipe I couldn’t help but want to make it/ something like it. I unfortunately did not have any of the vegetables so subbed the broccoli for a mix of sautéed mushrooms, onions, and spinach and added rosemary instead of parsley. It was so good! My family couldn’t stop eating this recipe.