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Broccoli Cheddar Orzo

A quick and creamy dish combining orzo pasta with broccoli and cheddar, perfect for busy weeknights and family meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tbsp plant-based butter Adds richness; feel free to substitute with olive oil if needed.
  • 1 medium onion, diced Provides a flavor base; red or yellow onions work well.
  • 3 cloves garlic, minced Elevates the dish with aromatic flavor.
  • 1/2 cup shredded carrots Adds color and nutrition; you can use pre-shredded carrots for convenience.
  • 1/2 tsp salt Enhances flavor; adjust to taste.
  • 1/4 tsp freshly ground black pepper For a slight kick.
  • 1/4 tsp paprika Adds warmth and depth.
For the main ingredients
  • 1 cup uncooked orzo A delightful pasta that cooks quickly and absorbs flavors.
  • 2 cups low sodium vegetable broth Keeps the dish wholesome; homemade or store-bought works.
  • 1/2 tsp Dijon mustard Adds a tangy depth; throw in a little more for an extra kick.
  • 1/2 cup unsweetened non-dairy milk Creaminess without dairy; soy or almond milk works well.
  • 2 cups broccoli florets, cut into smaller pieces Nutrient powerhouse; you can use frozen if in a pinch.
  • 1 cup shredded cheddar For that rich cheesy flavor; choose preferred dairy alternative.
  • 1/4 cup parmesan shreds (optional) Plant-based version if vegan for more depth of flavor.

Method
 

Cooking Steps
  1. In a medium or large pot, begin heating the plant-based butter over medium heat. Allow it to melt fully.
  2. Add in the diced onion and sauté until softened and slightly browned, about 5-7 minutes.
  3. Stir in the minced garlic, shredded carrots, salt, and spices. Cook for another 3-4 minutes until tender and fragrant.
  4. Pour in the uncooked orzo and vegetable broth followed by the Dijon mustard. Bring to a boil, then cover and simmer for 5 minutes until the orzo is tender.
  5. Gently stir in the non-dairy milk and broccoli florets. Cover again and simmer for another 4-5 minutes until the broccoli is crisp-tender.
  6. Stir in the vegan cheddar and parmesan shreds until melted and creamy. Adjust seasoning if necessary.
  7. Enjoy the dish right away, garnished with freshly ground black pepper or nutritional yeast.

Notes

Prep the ingredients ahead of time to make dinner even easier. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.