Directions:
- In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
- While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
- After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.96 Kcal (2277 kJ) | ||
| Calories from fat | 113.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 19% | |
|---|---|---|---|
| Cholesterol | 7.04mg | 2% | |
| Sodium | 907.98mg | 38% | |
| Potassium | 178.49mg | 4% | |
| Total Carbs | 91.69g | 31% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 15.48g | 62% | |
| Protein | 22.98g | 46% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 5.5mg | 30% | |
| Calcium | 205.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 65.22 Kcal (273 kJ) | ||
| Calories from fat | 13.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 19% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 2% | |
| Sodium | 108.87mg | 38% | |
| Potassium | 21.4mg | 4% | |
| Total Carbs | 10.99g | 31% | |
| Sugars | 0.4g | 13% | |
| Dietary Fiber | 1.86g | 62% | |
| Protein | 2.76g | 46% | |
| Vitamin C | 2.8mg | 39% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.7mg | 30% | |
| Calcium | 24.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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