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COOKING WITH THE SNAP: Broccoli and Orzo

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Broccoli and Orzo

2/3 Cup uncooked orzo pasta
2 cups of fresh broccoli florets only, no stems
2-3 cloves garlic, pressed or minced
2 Tablespoons olive oil
Salt and fresh pepper to taste
Shredded parmesan cheese for topping, optional (I didn’t use but would add next time)

Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. I placed broccoli rinsed in water in a glass dish with a lid in the microwave for 3 minutes. When broccoli is cooked, remove from pan and chop into smaller pieces.

Cook pasta in medium pot of salted water as directed until al dente (cooked to be firm to the tooth). Reserve about 1/2 cup liquid before draining.

Drain orzo in a colander and add the oil to the pot. Sauté garlic a few minutes until golden, add broccoli, season with salt and mix well. You may need to add a little more oil at this point. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry.

Serve with shredded parmesan cheese (optional).

From the Kitchen of Lori Ivey

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