You guys are obsessed with my Broccoli Cheddar Soup, and I know you love the orzo recipe. So this simple, on one plate, ready in 30 minutes Broccoli Cheddar Orzo was a no-brainer!
The secret behind that silky goodness of Cheddar
- Secret ingredient! Stirring at the end, the butter melts with the cheese and gives the orzo a silky, velvety finish!
- Half and half time: Adding Half & Half at the right time prevents it from breaking down and keeps the sauce creamy and smooth.
- Winning in a pot! Fast, reliable and ready in about thirty minutes without additional dishes.
Ingredients Broccoli Cheddar Barley
- Cheddar: I love using sharp cheddar for its bold, cheesy flavor. Light, medium or white cheddar will also work. Chop fresh from the block for the best blending and flavor.
- Butter: I like to add a knob of butter at the end with the cheese, my secret to extra smooth and creamy broccoli cheddar orzo.
- Chopped broccoli: Save the broccoli in smaller pieces so it cooks evenly and you get a little in every bite.
How to Make Broccoli Cheddar Orzo
I couldn’t believe how good this broccoli and cheese orzo was! It’s perfect for a busy week! This would be the perfect side dish with some grilled chicken and 1 hour rolls.
- Cook the vegetables: Heat the olive oil in a large pot over medium heat and add the diced onion. Saute until the onions begin to become translucent, about 5 minutes. Add the chopped carrots and minced garlic, season with salt and black pepper to taste, then cook for another 2-3 minutes.
- Add Barley and Broth: Add the dried barley and cook for 1 minute, toasting lightly. Add the chicken broth and bring to a boil. Let cook for 5 minutes, stirring occasionally.
- Add broccoli and half-and-half: Add the broccoli florets and half-and-half, then simmer for another 5 to 6 minutes, stirring occasionally, until the barley is tender.
- Add butter and cheese: Once the orzo is tender, turn off the heat and add the butter and shredded sharp cheddar cheese. Stir broccoli cheddar orzo until butter and cheese are melted.
Alyssa’s expert advice
Barley Pasta: Orzo is a small rice-shaped pasta. Stir often to keep it moving, it cooks quickly. Aim for al dente, tender but still firm to the bite.
Press
Broccoli Cheddar Barley
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Ingredients
- 2 spoons olive oil
- 1 cup diced onion about half a large onion
- ½ cup chopped carrots
- 2 teaspoons minced garlic about 2 cloves
- salt and pepper to taste
- 1 cup dried barley
- 2 cups chicken broth
- 3 cups broccoli florets
- ¾ cup half and half
- 1 table spoon butter
- 1 ½ cups grated sharp cheddar cheese
Instructions
-
Heat 2 tablespoons of olive oil in a large pot over medium heat and add 1 cup diced onion. Cook until the onions begin to become translucent, about 5 minutes. Add ½ cup chopped carrots AND 2 teaspoons minced garlicand season with salt and pepper to taste. Cook for another 2-3 minutes.
-
Mix 1 cup dried barley and toast lightly for about 1 minute. Add 2 cups chicken broth and bring to the boil. Let cook for 5 minutes, stirring occasionally.
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Add 3 cups broccoli florets AND ¾ cup half-and-half and cook for another 5-6 minutes, stirring occasionally, until the barley is tender.
-
Once the barley is tender, turn off the heat and add 1 tablespoon butter AND 1 ½ cups shredded sharp cheddar cheese. Stir until the butter and cheese are melted.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Heating: Reheat on the stovetop or in the microwave until thoroughly heated. Add a splash of chicken broth or milk to loosen the sauce if it thickens.
- Freezing: I do not recommend freezing this dish. The cream sauce will separate and the pasta will become mushy.
Nutrition
Other recipes with barley
If you loved this Broccoli Cheddar Orzo as much as I did, you’ll want to try these other orzo favorites!
Dinner
Barley with lemon, parmesan, garlic, with asparagus
15 minutes
Dinner
Barley with mushrooms
45 minutes
Soup
Lemon chicken and barley soup
38 minutes
Dinner
Tuscan Chicken Baked Barley
55 minutes
