Tuesday, March 8, 2011

Carrot, Broccoli and Cheese Orzo


Adam is usually my big eater.  He will eat anything.  I would brag to family how he'd eat things like brussel sprouts and spinach.  He's a terrible sleeper, so I figured he made up for it in eating.

But when he's sick, he suddenly becomes a fussy eater and will pick at his meals, hardly eating a bite.  And it tends to linger, so weeks will go by with him living off of yogurt, suddenly acting like a college girl trying to fit into a dress.   And, to get him to eat, I find myself offering things like cheddar bunnies and olives, things I know he will eat, just to get something in his belly.  But that's not healthy for every dinner and I don't want him to get too used to that kind of eating habits.

So, I decided to check out my favorite kid-friendly food blog and see what she had for healthy suggestions.  And the latest one looked like a hit.  Healthy and yet something I can see Adam digging into.  And when I tasted it.... SURPRISE! It tasted pretty good.  So, it's going to be my dinner tonight too!  I wouldn't suggest it as a main course, but give it a taste when you cook it up for your little one and see if maybe it wouldn't make a quick and healthy lunch for you.

I love how easy it is.  I literally whipped it up in 15 minutes.

This recipe is from weelicious.com.

Carrot, Broccoli & Cheese Orzo 
Serves 4

1 Small Garlic Clove
1 Small Shallot
1 Cup Baby Carrots
1 Cup Broccoli Florets
2 Tbsp Unsalted Butter or Olive Oil
1 Cup White or Whole Wheat Orzo
1/2 Tsp Salt
1 Cup Water
1 1/2 Cups Low Sodium Chicken Broth
1/3 Cup Parmesan Cheese, grated

1. Place shallot and garlic in food processor and pulse to chop.

2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.

3. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.

4. Add the water and broth to the pot and cook over medium heat for 10
minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.

5. Add the Parmesan cheese and stir to combine.

6. Serve.

1 comments:

Anonymous,  March 24, 2011 at 7:57 PM  

This was great! I'm usually not a picky eater at all but this pregnancy I rarely find something that sounds or tastes appetizing. Not only did my 17 month old devour it, I did too! And my husband said I could add it to our meal rotation. Thanks for sharing this recipe!!

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