Deep Fried Honey

Preheat your oven to 475°F and line a rimmed baking sheet with parchment paper. Season the broccoli with garlic powder, onion powder, and kosher salt and drizzle in the grapeseed oil. Toss to coat then spread the broccoli out into a single layer on the prepared sheet pan. Roast for 8 minutes. If you’re not comfortable multitasking you can roast the broccoli completely before you begin cooking the orzo (after 8 minutes flip the broccoli and roast for 8 minutes more).

Place a large saute pan over medium-high heat and in it melt the butter. Saute the onion for about 5 minutes, until softened slightly, then stir in the garlic and continue cooking for two minutes. At this point, check on your broccoli. Pull it from the oven and flip it so the other side gets charred. Put it back in the oven and continue roasting for 7-8 more minutes.

Sprinkle the flour over the onions and garlic. Stir together until there is no more dry flour, then pour in all of the vegetable broth and one cup of the whole milk. Next, stir in the orzo, and all remaining dry seasonings: white pepper, seasoned salt, ground mustard, dried oregano, and black pepper, then stir in the lemon juice.

Bring everything to a boil, then reduce the heat to medium-low. Stir again, then cover with a lid. Simmer the orzo for 7 minutes, stirring as needed to prevent sticking. Your broccoli should be ready, so pull it from the oven and rest it on the counter for now.

After 7 minutes give the orzo another stir, then add the broccoli and the remaining milk, up to the full amount. Simmer the Broccoli Cheddar Orzo ’til the orzo is tender – about 3-5 minutes more.

When the orzo is cooked through add the sour cream and shredded cheese. Stir to combine well, then put the lid back on and turn off the heat. Dassit! Give a good stir before serving.