Ingredients

1 head broccoli, cut into florets

2 tablespoons canola oil, divided in half

Salt

Pepper

Red pepper flakes, to taste

1 small onion, diced

4 garlic cloves, minced

1 cup orzo

2 cups vegetable broth

1 cup shredded cheddar cheese

2 tablespoons cream cheese, softened

1 ½ cups diced protein of choice (we used ham, but roasted chicken or pinto beans would work well also)

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for now.
Chop head of broccoli into florets.
Toss broccoli florets with 1 tablespoon of the canola oil and season with salt and pepper.
Spread the broccoli out evenly on the prepared baking sheet.
Transfer the broccoli to the oven and roast for 30 minutes.
Meanwhile, heat canola oil over medium heat in a deep frying pan or shallow pot.
Add one piece of onion to the oil. When it starts to sizzle, add the rest of the onion and cook for 2-3 minutes, stirring frequently, until onion is softened.
Next add the minced garlic, and cook for an additional minute, until fragrant.
Now add the orzo, and cook for 2 – 3 minutes, until lightly browned and toasted.
Season with salt and pepper.
Add the vegetable broth and stir thoroughly.
Bring the mixture to a boil, then reduce heat to maintain a simmer and cover.
Cook the orzo mixture for 10 minutes, until broth is absorbed, and mixture is thickened.
While the orzo cooks, prepare your protein. We recommend lightly pan-frying to reheat and give some crisp.
Once the orzo has cooked for 10 minutes, remove from heat, and add shredded cheese and cream cheese and stir to combine, until melted.
Serve cheesy orzo topped with broccoli and protein and enjoy!