You cook everything in one pot, drain, add a bit of cheese and olive oil and you have a steamy, good dish in 15 minutes or less. Here I used broccoli and salad turnips and a few mustard green leaves. Use cauliflower, green beans, peas, carrots, other greens . . . it’s a good template for whatever veg you have.
11/2 cups orzo
6 cups broccoli, stems and florets cut into bite-sized pieces (or cauliflower or other veg–see headnote)
3 salad turnips, scrubbed and trimmed (no need to peel), cut into small dice (optional)
1 stalk green garlic or 2 cloves garlic, minced and divided
1 cup grated sharp cheddar or cheese of your choice
Salt and freshly ground pepper
Good olive oil
Bring a medium-sized pot of water to a boil. Add 2 teaspoons salt. Add the orzo and set a timer for 6 minutes. At six minutes, add the vegetables and half the garlic to the pasta and cook for an additional 4 minutes or until both orzo and vegetables are tender. Drain well and put in a serving dish with the remaining garlic, cheese, a good splash or two of olive oil and black pepper. Mix well and taste and adjust seasoning with salt, pepper and/or oil.