Broccoli and Orzo Salad
Print Recipe

Broccoli and Orzo Salad

Pasta salads are rather typical at Minnesota potlucks. Especially the ones of the Suddenly Salad variety. This simple and delicious orzo pilaf is a modern twist on the dull pasta side.  It will fit in nicely alongside the hotdishes and cheese platters.
Prep Time20 mins
Cook Time22 mins
Let stand5 mins
Total Time42 mins
Course: Side Dish
Keyword: sides
Servings: 6 servings

Ingredients

  • 2 tsp olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup chopped onion
  • 2/3 cup orzo
  • 2 cups chicken stock
  • 1 tsp marjoram
  • 1/8 tsp pepper
  • 2 cups broccoli florets
  • 1/2 cup shredded carrot

Instructions

  • In a large saucepan heat olive oil over medium heat.  Add mushrooms and onion then cook until onion is tender, stirring sometimes.  This should take about 5 minutes.
  • Add a bit more oil if it seems dry, then add the orzo.  Cook for a couple of minutes until orzo is light brown.  Make sure you stir, that pasta will stick.
  • Stir in broth, marjoram, and pepper.  Bring to a boil then reduce heat.  Cover and simmer for 12 minutes.
  • Stir in the broccoli and shredded carrot.  Return to simmer and cover.  Let the veggies steam for 3 or 4 minutes (or until the orzo is tender).  
  • Remove pan from heat and let stand (with the cover on) for around 5 minutes.  Stir and serve

Notes

adapted from BHG New Cookbook.