Description
A comforting one skillet bake combining cheesy broccoli and sharp cheddar with tender orzo pasta, enhanced by fresh herbs and a hint of spice. Perfect as a hearty vegetarian main course or side dish.
Ingredients
Scale
Vegetables and Herbs
- 1 yellow onion, chopped
- 1 cup roughly chopped mushrooms
- 3 cups broccoli florets, roughly chopped
- 2 tablespoons fresh thyme leaves, plus more for topping
- 1 bay leaf
- Zest of 1/2 a lemon
- Fresh basil, for serving
Pantry and Dairy
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper
- 2 tablespoons salted butter
- 1 pound dry orzo pasta (use gluten free, if needed)
- 3 cups low sodium vegetable broth
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup whole milk or canned coconut milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated asiago or manchego cheese
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the orzo casserole later.
- Sauté the vegetables: Heat olive oil in a large pot over medium heat until shimmering, then add chopped onion and cook for about 5 minutes until fragrant. Stir in mushrooms, season with salt and pepper, and cook for 2-3 minutes until softened.
- Toast the orzo and broccoli: Add butter, dry orzo, broccoli florets, and fresh thyme leaves to the pot. Cook for about 5 minutes until the orzo is golden and toasted, stirring occasionally to prevent sticking.
- Add liquids and spices: Pour in the white wine and vegetable broth, then add the bay leaf, garlic powder, cayenne pepper, and a generous pinch of salt and pepper. Simmer for 8-10 minutes, stirring often until the orzo is al dente and most of the liquid is absorbed.
- Incorporate cheese and milk: Stir in the lemon zest, milk, and half a cup of shredded sharp cheddar cheese until combined and creamy.
- Prepare for baking: If needed, transfer the orzo mixture into an oven-safe casserole dish. Scatter the remaining cheddar and the grated asiago or manchego cheese evenly on top.
- Bake the casserole: Place the dish in the oven and bake for 10-15 minutes until the cheese is fully melted and bubbly.
- Broil for finishing touch: Switch your oven to broil and broil the casserole for 1-2 minutes until the top cheese layer turns golden and crispy. Watch carefully to prevent burning.
- Serve: Remove from oven, garnish with fresh thyme and basil leaves, and serve warm for a delicious cheesy broccoli orzo bake experience.
Notes
- To Make Ahead: Prepare the recipe through step 5, cool, cover, and refrigerate for up to 2 days. Bring to room temperature before baking.
- To Freeze: Prepare the bake through step 5, cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge or 2-3 hours at room temperature before baking.
- Gluten Free Orzo: Use brands like DeLallo for a delicious gluten free orzo option.
- Milk Substitute: Whole milk can be substituted with canned coconut milk for a dairy-free option, but this may alter the flavor slightly.
- Spice Level: Adjust cayenne pepper quantity to your taste for desired heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
