Orzo with Broccoli
Orzo (or orso, orco) is a type of pasta that resembles rice. In Italian, it translates as 'barley', but you can also find another name for this amazing pasta - risoni. Orzo is made from hard wheat varieties, which means you can eat it without guilt. It can be added to various salads, soups, and can be used as a substitute for rice in risotto. And if you cook orzo with seafood, meat, or poultry, it becomes a complete main dish. Of course, orzo is also a wonderful side dish, especially when served with cream and cheese.
Information
Ingredients
- Pork lungs1 glass (200ml)
- Hard cheese50 g
- Broccoli1.5 glass (200ml)
- Salt1 teaspoon
- Cream80 ml
- Salton taste
- Black pepperon taste
- Butter1 tablespoon
Directions
To start preparing orzo with broccoli, I bring salted water to a boil, add orzo, and cook for about 7 minutes. Usually, the packaging indicates a cooking time of 9-10 minutes for orzo. There is no need to add vegetable oil to the water.
Meanwhile, I finely chop the thawed frozen broccoli. I add the broccoli to the orzo and continue cooking for another 3 minutes. I taste the pasta, and if it is already tender, I turn off the heat. If not, I cook it for another 1-2 minutes.
I strain the pasta and broccoli through a fine sieve. It is better to keep some of the liquid, about half a cup.
Grate the cheese finely so that it melts faster in the sauce. You can use any type of hard cheese that you like, or a mixture of cheeses. You can also add a spoonful of grated Parmesan or a smoky flavored cheese for extra deliciousness. Use cream with a fat content of 15-20%. Melt butter in a frying pan, add the cream and sprinkle the grated cheese. Stir with a whisk until the cheese melts. Season with salt and pepper to taste. You can also add your favorite spices to enhance the flavor, but be careful not to overpower the creamy aroma.
Transfer the orzo pasta with broccoli to a skillet and mix well. If you want a creamier texture, add a little bit of the pasta cooking water. Serve the dish hot as a side dish.
