Best 11 Cheezy Broccoli Orzovegan Recipes

CHEESY BAKED BROCCOLI

Steps:

• Preheat oven to 375°. In a large oven-proof skillet over medium heat, melt butter with olive oil. Add broccoli and season with salt and pepper. Cook until bright green and crisp tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour heavy cream over broccoli then top with mozzarella, Gruyere, Parmesan and red pepper flakes. Bake until cheese is bubbly and broccoli is tender, about 10 minutes. (If your cheese won't brown, heat under the broiler, 1 minute).
• Serve immediately.

CHEESY ORZO

Steps:

• Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

CHEESY BROCCOLI ORZO RECIPE - (4.4/5)

Steps:

• Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

CHEESY BROCCOLI GNOCCHI RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
• Take them out of the water and set aside.
• In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
• In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
• Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
• Enjoy!

CHEESY GARLIC BROCCOLI RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spread out broccoli in a medium rectangular casserole dish.
• Stir the garlic and cheddar cheese together in a separate bowl.
• Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
• Bake for 25 minutes.
• Enjoy!

CHEESY BROCCOLI QUINOA

Steps:

• Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
• Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

QUICK CHEESY BROCCOLI

Steps:

• Prepare broccoli according to package directions; drain. Combine bread crumbs, cheese, salt, pepper and garlic powder; sprinkle over broccoli.

CHEESY BROCCOLI ORZO

Steps:

• Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

BROCCOLI CHEDDAR ORZOTTO

Steps:

• Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and saute until softened, 1 to 2 minutes.
• Add the orzo and stir until thoroughly mixed with the onion and garlic and coated in the butter, a minute or so. Add a third of the broth and stir gently, then bring to the boil. Add the dry mustard, cayenne, salt and pepper and cook until the liquid has been absorbed by the orzo, 3 to 4 minutes, then add another third of the broth. Cook, stirring, until this, too, has been absorbed, another 3 to 4 minutes.
• Add the broccoli followed by the remaining broth and the pimientos, then bring to the boil. Cook until the broccoli and orzo are almost cooked, 8 to 10 minutes. Add the cheeses, stirring, and cook until completely melted and smooth and the broccoli and orzo are cooked through, another 1 to 2 minutes.
• Taste and adjust the seasonings as needed.
• Transfer to serving bowls and garnish with the fresh parsley.

AMY'S CHEEZY BROCCOLI BALLS

Steps:

• Squeeze the broccoli in paper towels to get as much of the water out as possible.
• Whisk the eggs lightly and stir together with the broccoli and cheese and enough flour to make the dough hold together.
• Cover and refrigerate at least 2 hours or until stiff enough to roll into balls.
• Roll the mixture into balls using 1 tbsp of the mix. Roll each in the bread crumbs.
• Heat a large pan with enough oil to deep fry to 375 degrees.
• Drop a few balls in at a time, making sure they do not stick together or touch. Fry until golden brown.

CHEEZY BROCCOLI ORZO(VEGAN)

Steps:

• In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
• While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
• After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.