Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 3-quart baking dish with nonstick cooking spray; set aside. Bring a large pot of water to a boil. Add orzo and cook according to package directions or until al dente. Drain and return to pot.

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  • Meanwhile, in a medium saucepan whisk together 1/2 cup of the milk and the flour until combined. Add remaining milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in fontina, 1/2 cup of the Parmesan, Dijon, 1/4 teaspoon of the garlic powder, the salt, and pepper until smooth. Add sauce to orzo in pot along with broccoli. Stir until coated. Transfer mixture to prepared dish.

  • In a small bowl combine bread crumbs, paprika, canola oil, and remaining 1/4 teaspoon garlic powder; sprinkle evenly over orzo mixture. Sprinkle remaining 2 tablespoons Parmesan over orzo mixture.

  • Bake, uncovered, in the preheated oven for 15 to 20 minutes or until heated through.

Nutrition Facts

332 calories; fat 8g; cholesterol 28mg; saturated fat 5g; carbohydrates 43g; mono fat 3g; poly fat 1g; insoluble fiber 9g; sugars 6g; protein 17g; vitamin a 388.7IU; vitamin c 19.5mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.8mcg; sodium 372mg; potassium 153mg; calcium 282.7mg; iron 0.4mg.
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