Broccoli Cheese Orzo and Beans

Broccoli Cheese Orzo and Beans

This easy one pot orzo dish is creamy, comforting and so satisfying. It’s made with vegan parmesan for an extra bit of umami flavor but you can use a vegan cheddar cheese to make it more classic. The beans add a nice texture, some fiber and a bit of plant protein. All together it makes for a simple & delicious meal.

Serves 4

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Ingredients

4 cups (400g) Broccoli cut into small florets and stem pieces.
8oz (227g) dry Orzo
15.5 oz (449g) Cannellini Beans
1 small (165g) Onion, diced
4 cloves Garlic, minced
3 cups (709ml) Vegan Chicken or Vegetable Broth
2 cups (473ml) Plant Milk
1 1/2 Tbsp (23ml) Olive or Avocado Oil
1 Tbsp (15g) Vegan Butter
1 1/2 cups (100g) grated Vegan Parmesan
1 1/2 tsp (7g) dried Basil
1 1/2 tsp (7g) dried Oregano
salt & Pepper to taste
Optional: more grated Parmesan for serving

Directions

1. Heat the oil in a large skillet / shallow pan on medium heat. Once heated add in the butter and allow it to melt.

2. Add in the onions and herbs and sauté for 5 minutes or until the onions become translucent. Add in the garlic and continue cooking for 1-2 minutes or until fragrant.

3. Add in the orzo and mix well. Spread out the orzo to allow it to toast for 1-2 minutes, stirring occasionally. Pour in the broth, mix well and cover the pan. Reduce the heat to medium low and simmer for 20 minutes. Stir the mixture every 5-10 minutes to prevent it sticking.

4. Add in the plant milk and continue cooking for another 20 minutes. Orzo tends to stick so continue to stir occasionally.

5.Add in the grated parmesan and mix well. Followed by the beans and lastly the broccoli. Mix until everything is well incorporated. Cover the pan and cook for another 8-10 minutes or until the broccoli is tender to your liking. If needed, add more liquid 1/2 cup at a time to keep everything creamy and not too dry. You can use more broth, plant milk or water.

6.Serve hot with additional grated parmesan and enjoy!