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RecipesPrintE-mail

Creamy Broccoli & Sun-Dried Tomato Orzotto



Ingredients:
1   medium onion
3   garlic cloves, pressed
2   tsp (10 mL) olive oil
1 1/2   cups (375 mL) uncooked orzo pasta
3 1/4   cups (800 mL) vegetable broth
3/4   cup (175 mL) dry white wine such as Chardonnay
1   jar (8 oz or 210 mL) sun-dried tomatoes in oil, drained and patted dry
1   head broccoli (about 2 cups/500 mL florets)
2   oz (60 g) Parmesan cheese
6   oz (175 g) mascarpone cheese
   Chopped fresh parsley (optional)
Directions:
  1. Finely chop onion using Food Chopper. Combine onion, garlic pressed with Garlic Press and oil in Deep Covered Baker. Microwave, covered, on HIGH 2 minutes. Stir in orzo, broth and wine. Microwave, covered, on HIGH 1416 minutes or until orzo is tender.
  2. Meanwhile, thinly slice tomatoes using Santoku Knife; set aside. Cut broccoli into small florets. Grate Parmesan cheese using Microplane® Adjustable Fine Grater; set aside. Carefully remove baker from microwave using Silicone Oven Mitts. Stir in tomatoes and broccoli. Cover; let stand 5 minutes.
  3. Add cheeses to baker; mix well. Let stand, covered, 23 minutes or until almost all of the liquid is absorbed. Garnish with chopped parsley, if desired.

Yield: 8 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 30 mg, Sodium 420 mg, Carbohydrate 37 g, Fiber 4 g, Protein 11 g

Cook's Tips: To prepare on the stovetop, heat oil in (12-in./30-cm) Skillet over medium-high heat 13 minutes or until shimmering. Add onion and garlic; cook 3045 seconds or until fragrant. Stir in orzo, 3 3/4 cups (925 mL) chicken broth and wine; cook, uncovered, 1416 minutes or until almost all liquid is absorbed and orzo is tender. Remove Skillet from heat. Add tomatoes and broccoli. Cover; let stand 5 minutes. Add cheeses; mix well.

If desired, an additional 3/4 cup (175 mL) chicken broth can be substituted for the wine.

If desired, 4 oz (125 g) cream cheese can be substituted for the mascarpone cheese.