Orzo & Roasted Broccoli with Basil Vinaigrette

We love orzo, especially in summer, because it's so wonderfully light. It is an excellent choice for both warm dishes, and cold salads. This is a very quick side to put together; delicious with chicken or fish.

1/4 c. finely snipped basil (loosely measured)

1 Tbsp. lemon juice

Olive oil

1/2 clove garlic, minced or pressed

Salt and pepper

4-5 c. small, bite-sized broccoli florets (adding some 1/2" diced stem is good too)

3/4 c. uncooked orzo

Heaping 1/4 c. shredded Parmesan*

*In a pinch, you can substitute with any shredded white cheese, like mozarella; you may need to add more salt.

Preheat oven to 375.

Whisk together the basil, lemon juice, 2 Tbsp. olive oil, and garlic. Season with salt and pepper, and set aside.

Toss the broccoli with a scant 1 Tbsp. olive oil. Spread on a baking sheet and roast for 15-20 minutes, until they begin to get well-browned and almost crispy.

At the same time, cook and drain orzo according to package directions. Return drained orzo to the pot, and add the roasted broccoli right from the oven.

Toss with the prepared basil vinaigrette until well coated. Re-warm a bit over low heat, add the cheese, and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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