IN THE KIT
2 ozonion/garlic blend
6 ozshredded cheese
2 ozgarlic butter
4 ozseasoned panko breadcrumb
4 ozveggie stock/wine blend
1 ozZesty house blend
Salt & pepper
Kitchen Items Needed
Large oven proof skillet OR large skillet & oven proof dish
2 medium bowls
Preheat the oven to 425° F;
Cut broccoli & cauliflower into small florets;
Remove stems & thinly slice mushrooms. Place in bowl with a drizzle of olive oil & house blend. Toss well.
Roughly chop spinach;
Remove leaves from stems & roughly chop parsley;
Zest lemon, then cut into wedges.
Heat a drizzle olive oil in large skillet (oven proof is using), over medium heat. Add mushrooms let sear without moving, for 2-3 minutes, until golden brown. Continue to cook, moving with spoon, for an additional 2-3 minutes. Remove from heat, place in bowl & set aside.
Add a drizzle of olive oil to the same skillet. When the oil shimmers, add garlic & onion, cook until fragrant, about 1 minute. Add half garlic butter, orzo & broccoli, cauliflower & cook until toasted, about 5 minutes. Add the stock/wine blend & large pinch of salt & pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.
Once the orzo is cooked, stir in the lemon zest, milk, carrot, mashrooms, spinach & 1/2 of the cheese. If needed, transfer the orzo to an oven-safe casserole dish. Scatter the remaining cheeses over top of the casserole.
Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy.
In the meantime, melt remaining garlic butter over medium high heat in another skillet. Add panko and toast for 2-3 minutes until golden, carefully watching so it doesn’t burn.
Try it family-style or divide up casserole, serve warm with a squeeze of lemon, sprinkle of parsley & breadcrumbs.