Kid-Friendly Toddler Approved Cheesy Broccoli Carrot Orzo (in 15 minutes!!!)

Is there really anything harder than getting a toddler to eat something?  I am certain there isn't.  I am certain that trying to fit myself into last year's skinny jeans is an easier task than convincing A1 to eat something that he has defiantly decided against.  He wasn't always a picky eater.  In fact, peas were his favorite.....but now....now if it is green he hates it.  Heck he may hate something today that he loved yesterday.  I have officially entered a war that I cannot win.  Or so I thought :)


I am not a huge fan of hiding veggies.  I think kids should learn that they can be yummy little delights, but sometimes you just have to decide to get them to eat.  So in comes this recipe.  I have an absolute love for Catherine McCord and the website Weelicious.  It has brought me so many recipes and ideas for recipes to please babies, toddlers and adults alike.  So when I stumbled upon the little gem below, I just had to try it.


As a busy mom (as so many of ya'll are), time is not just of the essence, but it's like gold.  You never have enough of it.  Whether its to play with the littles, cook dinner, do laundry, shop, take a shower, or sip an amazing cup of coffee (or glass of wine if its been that kind of day!).  After finally getting both littles down for a nap, and then having the baby pop right back up and land on my hip, I needed a quick and easy recipe that pulled in the veggies that are steadily rejected now.  So I turned to this recipe and made a couple of adaptations, and it is packed with flavor and just goodness.


Start out by making your food processor your friend.  I could honestly be a spokesperson for Ninja products.  I love them so.  I use their blender/food processor all-in-one for about darn near everything.  And the 4-in-1 cooker.....well you will see it make an appearance later in a post. 


Ok where was I?  OH YES!  The recipe! :)  So start with food processor and add in one shallot and one clove of garlic.  Pulse until you get a pretty fine chop.  Then add in your carrots and broccoli.  (My broccoli was frozen and it works out just fine, you just may want to cook it a little longer if it is.)  Blend until you get some fine chunks, like shown.  Be mindful to scrape the sides once or twice during blending.

You will want to use a large pot and melt 2 Tbsps of butter.  (Shout out to Ree Drummond for this awesome Pioneer Woman brand cast iron pot.  It's a doll and I highly recommend her line if you haven't tried it.)

After the butter has melted, add in 1/2 tsp of salt, the veggie puree, and 1 cup of orzo.  (If you have never tried orzo, its awesome for quick cooking.  It is the tiny rice shaped pasta).  Cook this mix for about 4 to 5 minutes, stirring continuously, as this will stick if you don't.

Next pour in 1 cup of water and 1 1/2 cups of low sodium chicken broth.  Let this go for about 10 to 15 minutes, just to get it thickened and let some liquid cook out.  If you use fresh broccoli this is about a 10 minute step.  Frozen, I'd go with 15.   Make sure you get a low boil on it.  Doesn't have to be an angry high bowl, but needs to bubble a bit.

Finally, add in about a 1/2 cup of grated Parmesean cheese.  I actually used a mix of Parm and Romano, and I think it was so good, but you can always go with just Parm.  Let that melt in and enjoy :)

So there you have a super quick and easy, kid-friendly meal.  Let me know how you and the kiddos like it!!  Don't forget to share the link and follow me on FB or Instagram!!


Love

The Captain of the A-Team or Mom or Misty


Adapted from Weelicious


Ingredients

• 1 small garlic clove
• 1 small shallot
• 1 cup baby carrots
• 1 cup broccoli florets (frozen or fresh)
• 2 tablespoons butter (try to find unsalted and I recommend KerryGold)
• 1 cup orzo
• 1/2 tsp salt
• 1 cup water
• 1 1/2 cups chicken broth (try to use low sodium here too...if you can't then hold off on the added salt until you taste test)
• 1/2 cup parmesan and romano blended cheese, grated

Preparation

1. Place shallot and garlic in food processor and pulse.
2. Add carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
3. In a large stock pot, heat 2 tbsp of butter and sauté the chopped vegetables, raw orzo and salt for 4 to 5 minutes stirring continuously.
4. Add the water and broth to the pot and cook over medium heat for 10 minutes uncovered (15 if the broccoli was frozen), or until the liquid starts to evaporate and the mixture thickens.
5. Add the parmesan/romano cheese blend and stir to combine.
6. Enjoy it!!