Mix up your greens for variety!  Instead of the usual broccoli and rice, try broccoli rabe with orzo.

Broccoli Rabe with Orzo from 40-Year-Old Vegan

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes orzo with broccoli rabe on LunchBreakLIVE at 1230 PT/330 ET. Watch it live at www.facebook.com/JaneVelezMitchell/#vegan #40YOV #40yearoldvegan

Posted by Jane Velez-Mitchell on Sunday, September 30, 2018


Broccoli Rabe with Orzo

Serves 8

  • 1 c. orzo pasta
  • 1 bunch broccoli rabe (about 1 pound)
  • 5 cloves garlic minced
  • 1 T. olive oil (or water)
  • 1 pinch red pepper flakes
  • 1 T. fresh squeezed lemon juice
  • Salt and pepper to taste



  1. Cook orzo pasta according to package directions and drain. Set aside.
  2. Remove the stems from the broccoli rabe and discard. Chop remaining rabe into two inch pieces.  Clean and rinse thoroughly.
  3. Add broccoli to a pot of boiling salted water for one minute until cooked but still al dente.
  4. Remove from water with tongs and plunge into bowl of ice water to stop the cooking process and keep the broccoli crisp and bright green. Reserve ½ cup of the cooking water
  5. Sauté garlic in olive oil or water on low heat in pan until it become fragrant, about 2 minutes. Remove the broccoli from the ice water with tongs and add to the pan, along with ½ cup of cooking water, red pepper flakes, lemon, cooked orzo.   Turn heat up to low-medium.  Mix all ingredients until heated through.  Add salt and pepper to taste.
  6. Serve immediately.

broccoli rabe