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Creamy Broccoli And Cheddar Orzo

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Creamy Broccoli And Cheddar Orzo

with carrot, poached egg and fried onions

Informations supplémentaires
35 min. | 676 kcal | easy | Vegetarian, Family | Printable version
1. Setup Cut the carrot and broccoli into small pieces. Chop the parsley and the shallot. Cut the lemon into wedges. Prepare 2 2P | 3 3P cups of hot water with the broth cube.
2. Cook the broccoli Heat a drizzle of oil and 1 tbsp. of butter in a large skillet over medium-high heat. Add the carrot, broccoli and shallot and cook for 3-5 minutes. Add salt and pepper. Add the orzo and mix. Gradually add the water, stirring over medium heat until the orzo is tender.
3. Poach the eggs Bring a small saucepan with water filled halfway to a boil. When the water boils, reduce the heat to medium so that you have hot simmering water. Crack the eggs into a glass or small bowl each. Slowly pour 1 to 2 eggs max at a time into the saucepan. Cook 2-3 minutes. Remove with a slotted spoon and place on a plate. Repeat the process with the remaining eggs.
4. Add the cheddar Add the cream and cheddar to the pan of orzo. Mix and cook 2 minutes. Adjust the seasoning to taste.
5. Plate your dish Serve the orzo garnished with the poached egg, parsley and fried onions. Add lemon juice to taste. Bon appétit!
180gOrzo
1unitBroccoli
1unitCarrot(s)
1unitVegetable Broth Cube(s)
80gMild Cheddar
15gFried Onions
1unitShallot
0.5unitLemon
80mlCream 18%
1unitFresh Italian Parsley
2unitFresh egg
What you need pan, saucepan, slotted spoon
676 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 28g
43%
cholesterol 258mg
86%
fiber 4g
16%
protein 30g
saturated 14g
70%
sodium 373mg
16%
sugar 6g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg