Orzo is one of my favorite pastas, and pairing it with broccoli creates a standout dish. While I occasionally add chicken, this vegetarian version is just as flavorful and supports sustainable eating by going meat-free. As a busy home cook who's fed this to my family countless times—including kids who mistook the orzo for rice—I'm confident you'll love it too!
Table of contents
Orzo resembles rice in shape but is a versatile pasta that's perfect for mixing with veggies. My kids were thrilled the first time, thinking it was rice with broccoli—it's slightly larger but just as fun. In my experience, its small size allows more room for nutritious add-ins like broccoli, a veggie we enjoy weekly for its health benefits and appeal to the whole family. I even prefer this over my spaghetti with meatballs!
This simple recipe uses everyday ingredients and is ready in about 30 minutes—ideal for weeknight dinners.
Start by prepping your ingredients for efficiency.
Heat oil in a wok and sauté onions and garlic over medium-high heat. After a few minutes, add thyme and orzo; stir for 1 minute on low. Meanwhile, prepare 600 ml stock with the cube (or use hot water from a Quooker). Pour into the wok, cover, bring to a boil, then simmer.
Orzo cooks in about 12 minutes—stir occasionally to avoid sticking, adding water if needed.
Separately, steam broccoli for 8 minutes in a covered pan or 3 minutes in a pressure cooker (great for veggies too, not just roasts). Drain when al dente, then mix into the wok with orzo. Squeeze in lemon juice and cook gently for 2 more minutes.
Stir in half the cheese and season with salt. It melts quickly, transforming this into comforting, cheesy goodness!
Serve remaining cheese on the side for personal sprinkling. Add a lemon wedge for zest and presentation, or top with toasted sunflower seeds for crunch. Delicious!
Bonus: If you're a pasta lover, explore more varieties from La Molisana beyond orzo—they're all excellent.
