Balsamic Orzo With Broccoli

• 6 cups fresh broccoli florets
• 4 tablespoons olive oil, divided
• 2 teaspoons garlic-herb seasoning blend
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 cups uncooked whole wheat orzo pasta
• 1 cup chopped sweet onion
• 1 medium sweet red pepper, chopped
• 1/3 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 425u0b0. Place broccoli in a foil-lined 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with seasoning blend. Toss to coat. Roast 12-14 minutes or until broccoli is tender and begins to brown, stirring occasionally. Remove from oven; keep warm.
2. Meanwhile, in a 6-qt. stockpot, bring broth to a boil. Add orzo. Reduce heat; simmer, covered, 8-9 minutes or until orzo is al dente, stirring occasionally. Remove 1/3 cup cooking liquid; set aside. Drain orzo, reserving 1/3 cup cooking liquid.
3. In a
4. , heat remaining oil over medium-high heat. Add onion; cook and stir 3-5 minutes or until tender. Add red pepper; cook and stir 2-3 minutes longer or until crisp-tender. Add vinegar and reserved cooking liquid; cook until it begins to bubble. Remove from heat. Add broccoli; stir to coat. Stir in orzo; toss to combine. Season with salt and pepper.

fresh broccoli florets, olive oil, garlic, chicken broth, whole wheat orzo pasta, sweet onion, sweet red pepper, balsamic vinegar, salt, pepper

Taken from www.tasteofhome.com/recipes/balsamic-orzo-with-broccoli/ (may not work)