Orzo Pasta with Broccoli

This is a tasty side dish to serve alongside just about any poultry, pork, beef or grilled fish (just about any protein). In this dish, I use organic whole wheat orzo pasta.  Be sure to look at the list of ingredients when buying whole grain wheat pasta. The first ingredient listed should be whole grain wheat. Better yet, look on the package for the Whole Grain Council's symbol (see earlier blog). If the pasta is truly made with whole grain wheat, the 100% Whole Grain will be displayed on the symbol. I used frozen organic broccoli florets that I thawed and roasted in the oven.  In addition, I used good quality aged balsamic vinegar.    
Enjoy!

 Orzo Pasta with Broccoli

2 Cups Frozen organic broccoli florets, thawed
4 Tbls. Extra virgin olive oil, divided use
1 Tsp. Mrs. Dash, Garlic & Herb - Seasoning Blend
2 ½  Cups Chicken broth, low sodium and fat free
1 ½  Cups Organic whole wheat orzo pasta, uncooked
½  Cup Sweet onion, diced into 1/4 inch pieces
½  Cup Sweet red bell pepper, diced into 1/4 inch pieces
3 Tbls. Aged balsamic vinegar

Preheat oven to 375 degrees.

Place broccoli in a large mixing bowl, add Mrs. Dash and two tablespoons olive oil. Stir to coat. Transfer coated broccoli to a baking sheet pan and place in the preheated oven. Roast for about 20 minutes, or until broccoli begins to brown slightly. Remove from the oven, cover and set aside.

Add broth to a 3 quart pot and bring to a boil. Once the broth boils, turn the heat down to a simmer and add the pasta. Cover, leaving slightly open to vent; simmer for about 8 - 9 minutes, or until al dente.  Once the orzo is done, remove 1/3 cup of the cooking liquid from the pot; reserve for later use. Then drain the pasta in a colander.

Meanwhile, heat two tablespoons of olive oil in a 12-inch skillet, over medium heat. Add the onions and sauté for about 3 - 5 minutes, or until translucent. Add the red peppers and sauté for an additional 3 minutes.

Add the 1/3 cup of reserved cooking liquid to the onion and pepper mixture. Add the balsamic vinegar to the mixture; heat until it begins to bubble. Turn off the heat and add the drained orzo and roasted broccoli. Toss and serve.