1 1/2 cup shredded non-dairy cheese (or use regular cheese for dairy option – cheddar tastes great)
Optional: some breadcrumbs on top for crunch or spices like red pepper flakes, basil, black pepper and sea salt to taste and you can add in some protein too if you’d like
Warm a large 12-inch cast iron skillet with the oil then add onion, celery and garlic and cook for about 5-7 minutes or until fragrant (if you don’t have cast iron skillet – use a pan then you’ll have to add everything to an oven-safe dish)
Next add the orzo, vegetable broth and coconut milk and sit all together and bring to a boil
Lower heat to a simmer, cover and cook for 15-20 minutes (stir ever 5 minutes or so!)
Preheat oven to 425 degrees and add in the broccoli to the skillet and mix in
Add skillet to oven to bake for 10 minutes then sprinkle cheese on top (if using breadcrumbs add these now too) and add back to oven and cook for 5 minutes then broil for 1 and enjoy while warm!
*If you don’t use this brand orzo – the cook times may vary and the amount of liquid but I do think rice would work well!
**Store leftovers in fridge for 5 days and warm in microwave or over stovetop in a pot