Scary Side Dish: Cheesy Broccoli Orzo

Why is this scary?

Because I ate 4 helpings of this amazing and easy side dish.

You can also serve this as a "main dish", and eat it straight out of the pot, like I did.

Why does orzo taste so good in your mouth? It's just little rice shaped pasta. I don't know the answer, but I love it.

This is so good, you will crave this on a cold snowy day, or a nippy October evening, like we did.

One of the most satisfying things I have eaten in a long time.

I would double this recipe, if I were you.

Enter at your own risk.

Cheesy Broccoli Orzo: (adapted from Iowa Girl Eats)

1 cup orzo (8 oz., half the box)
1-1/2 cups chopped broccoli florets (raw)
1/4 cup shredded cheddar cheese
3 tablespoons grated good Parmigiano Reggiano cheese
1 tablespoon butter
1/4 cup milk (2% or whole)
salt & peppa

Cook the orzo for 5 minutes in salted boiling water. When the timer goes off, add the broccoli florets for 3 minutes in with the orzo, until the orzo is al dente and the broccoli is nice and green (this saves having to mess up another pot!). Drain all together in one colander.

Place back in the saucepan and add the cheeses, butter and milk. Season w/ salt and peppa.

Eat out of the pot, hot, warm, cold, or at room temperature.

Enjoy responsibly.

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