I am back baby! I am pleased to say all the aches, fever and horrendous sore throat have left my body. I have been in complete bliss in my kitchen the past two days and I am eager to bring you a lot of new great recipes.
Wow. This stuff is amazing. I have been wanting to have a gluten-free orzo forever. My hopes and dreams have been answered. This orzo tastes like you would expect a full of gluten orzo to taste like, with a hint of lemon and garlic. Perfect for the following recipe. You can get yours here.
If you are not gluten-free you can use regular Orzo.
adapted from Life as a Strawberry
1 package Pastamore gluten free orzo
2 Tbsp. Extra Virgin Olive Oil
2 green onions, chopped
1 clove garlic, minced
salt and pepper to taste
2 tsp. better batter gluten free flour
1 cup milk
1 cup broccoli, chopped
1/2 cup Parmesan cheese, shredded, plus extra for garnish
Cook orzo according to package directions. Strain and set aside.
Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and saute for 1 minute. Add flour to form a roux and cook for an additional minute.
Add milk and whisk to combine.
Bring to a simmer and cook until sauce has thickened, about 8 minutes.
Add chopped Broccoli to sauce and cook an additional 3 minutes or until Broccoli is done to your liking. I like mine Al Dente. Remove sauce from heat.
Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat.
Garnish with extra Parmesan cheese and serve immediately.