BROCCOLI + MUSHROOM ORZO BAKE // Serves 6
It’s like a mac n cheese-ish pasta bake but with some vegetables in it. My kids like broccoli, but you could get away with whatever your people like in similar volume, and cooked before adding it in. So long as the mushrooms are super small, I can squeeze those by them. Sub in peas or hunks of cooked butternut squash or add in 1/2 lb. of browned Italian sausage if you prefer an animal protein in there.
If you’re making this to deliver or freeze, assemble everything through the panko parm topper, and wrap it in foil. Pass along directions to bring it to room temperature before baking.
2 Tbsp. of extra virgin olive oil or butter
1 small yellow onion – chopped small
8 oz. of mushrooms – wiped clean, super well chopped
3 cloves of garlic – minced
2/3 cup of white wine
1 pinch of red pepper flakes
2 tsp. of fresh thyme leaves
3 cups of vegetable or chicken stock
1/2 lb. of orzo (about 1 heaping cup)
10 oz. of broccoli florets – steamed & chopped
1/2 cup of heavy cream
1 lemon – zested
4 oz. of grated fontina or Italian cheese blend
1 cup of panko
1/4 cup of parmesean
extra virgin olive oil
fresh parsley – chopped
Grease an 8” pan or 10” oven-proof skillet. Preheat the oven to 400’.
In a large Dutch oven or skillet over medium, heat your oil or butter. Add the onion, and sauté a few minutes until tender. Add the mushrooms, garlic, big pinches of salt and pepper and sauté another 5 minutes, until the liquid is released and you get some browning. Stir in the wine and cook another 5 minutes to cook down. Stir in the…
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