Quick-cooking orzo and frozen broccoli make this fast and fancy dinner a breeze to pull off, and ranch seasoning means dinner is guaranteed to be packed with flavor.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced (1 cup)
4 cups frozen broccoli florets (8 ounces, do not thaw)
1 pound dried orzo pasta (about 2 1/2 cups)
3 cups low-sodium vegetable or chicken broth
2 cups whole or 2% milk
1 cup part-skim, low-moisture shredded mozzarella cheese
Instructions
Heat the oil in a large cast iron skillet over medium-high heat until shimmering. Add the onion and sauté until softened and lightly browned, 3 to 4 minutes. Add the broccoli and cook until thawed, 3 to 4 minutes.
Stir in the orzo, broth, milk, and Hidden Valley® Ranch Seasoning, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 12 to 15 minutes. If the orzo is not cooked by the time a creamy sauce has formed, add more broth or water and simmer until al dente. Stir in the cheese until melted. Serve warm.
