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.
In my ever-changing strategy for buying groceries, I tried out curbside pick-up at a small grocery/ restaurant supplier.
It’s been really important to me to find these local sources. I think it’s safe to say that Whole Foods and Target we still be in business after all this.
But things will be very different for small businesses. If you can, support your community and seek out these local retailers and producers.
Pick-up was easy.
When I got home and unpacked and wiped off everything, I was missing some of what I had clicked and put into my cart.
The store is totally overwhelmed, so I wasn’t upset that they didn’t let me know they were out-of-stock on certain items.
I am grateful they had so much of what I needed.
Like I know most everyone I’ve talked to, I feel overwhelmed with homeschooling, working from home, meal prep and so much more.
That means I’ve been getting behind on my usual blog planning. And it’s ok.
Some days feel like a contestant on Chopped.
I’m enjoying that challenge digging into the back of the pantry and fridge to use every last bit.
What I was most excited about in that grocery pick-up was all the produce.
I’ve been low on greens for a while sautéing some questionably wilted kale into eggs because it’s probably a bit iffy to eat raw.
Seeing a head of broccoli gave me such joy!
I ended up making roasted broccoli orzo with a partial bag of whole wheat orzo that I found on a shelf in one of my cabinets.
Then I just added a few more ingredients.
To start, I preheated the oven to 425 degrees F.
When I cut the broccoli into florets, I made sure they were small. That meant it took just under 10 minutes for them to roast, so only a few of their edges were browned.
I wanted the broccoli to stay bright green. While it was in the oven, I made the orzo.
Then I quickly sautéed olive oil and minced garlic and stirred in the orzo.
I squeezed in a lemon and watched the orzo absorb the juice.
With a wooden spoon, I folded in the broccoli, scallions and plenty of chopped fresh parsley.
For a little crunch, I finished off my roasted broccoli orzo with chopped almonds.
You can serve it warm, at room temperature or even cold.
I mixed leftovers with whatever leafy greens I had in my fridge.
Rigatoni with Tomato Sauce
Baked Gnocchi with Mushrooms and Spinach
Burst Tomato Pasta
Lemon Kale Orzo
15-Minute Vegan Avocado Pasta
Lemon Garlic Mushroom Spaghetti
Sun-Dried Tomato Pasta
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.
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.