Baked Stuffed Shrimp, Rice Pilaf and Roasted Broccoli

Ingredients

• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 0.5 cup Orzo Pasta
• 1.5 cup Long-Grain White Rice (rinsed well and drained)
• 4 cup Chicken Broth (low-sodium recommended)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • In a medium saucepan or pot with a tight-fitting lid, melt the butter and olive oil together over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
   • Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
2. 2

   Toast Orzo and Rice

   • Add the dry orzo pasta to the pot. Stir constantly for 2-3 minutes until it turns a light golden brown.
   • Add the rinsed and drained long-grain rice. Continue to stir and cook for 1-2 minutes, until the edges of the rice grains appear translucent. This step is crucial for developing the pilaf's nutty flavor.
3. 3

   Simmer the Pilaf

   • Carefully pour in the chicken broth, then add the salt and black pepper. Stir once to combine.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting, cover the pot with the lid, and let it simmer for 18-20 minutes. Do not lift the lid or stir during this time.

Ingredients

• 680 g broccoli (About 2 medium heads, cut into 1.5-inch florets)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 0.75 tsp kosher salt
• 0.5 tsp black pepper (Freshly ground)
• 0.5 lemon (For juicing, optional)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and thoroughly dry the broccoli florets. This step is crucial for getting crispy edges. In a large bowl, toss the dry florets with olive oil, garlic powder, kosher salt, and black pepper. Mix until every piece is evenly coated.

3. 3

   Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure there is space between the florets to promote roasting rather than steaming. Use two pans if necessary to avoid overcrowding.

4. 4

   Roast for 15-20 minutes, flipping the florets halfway through the cooking time. The broccoli is done when the stems are tender-crisp and the edges are browned and slightly charred.

5. 5

   Remove from the oven. For a bright, fresh finish, squeeze the juice from the lemon half over the hot broccoli, if using. Serve immediately for the best texture.