Orzo-Broccoli Pilaf

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The veggie of the month for April is broccoli. This first recipe features not only the veggie but a pasta known as orzo, which looks like rice.  I was surprised to find, after a little research, that orzo was traditionally made from barley but is now made from wheat or semolina.  It is widely used in Mediterranean and Middle Eastern countries.
This would be a great side dish with chicken or fish and a tossed green salad.
Cleo, Food Bank Volunteer





Ingredients:

•  2 teaspoons olive oil
• 1 cup sliced fresh mushrooms
• 1/2 cup onions, chopped
• 2/3 cup orzo pasta (rosamarina)
• 1 (14 ounce) can chicken broth (or 1 3/4 cup broth of your choice)
• 1/2 cup shredded carrots
• 1 teaspoon dried marjoram, crushed
• 1/8 teaspoon  pepper
• 2 cups broccoli florets

Directions:

1.  In a large saucepan heat olive oil over medium heat.
2. Cook and stir the mushrooms and onion until onion is tender.
3. Stir in orzo.
4. Cook and stir about 2 minutes or until orzo is lightly browned.
5. Remove from heat.
6. Carefully stir in broth, carrot, marjoram, and pepper.
7. Bring to boiling; reduce heat.
8. Simmer, covered, about 15 minutes or until orzo is tender but still firm.
9. Remove saucepan from heat; stir in broccoli.
10. Let stand, covered, for 5 minutes.
11. Serve.

Recipe source
Prep and cook time:  35 minutes
Servings: 6