• 7 Ratings

Pine nuts can be pricey, but they're so delicious and a little goes a long way. They get the biggest bang when toasted (just pop in a 375°F oven for 5 minutes until golden). Because of their high oil content, store them in the fridge to keep them from going rancid.

Anna Kovel
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Remove 1 teaspoon zest from 1 orange; juice to get 3 tablespoons. Cut remaining orange into wedges.

  • Cut broccoli into 8 large spears. In a large bowl toss broccoli with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt. Grill on the rack of a covered grill directly over medium heat 7 to 9 minutes or until lightly charred and crisp-tender.

  • Meanwhile, cook orzo in a large pot of lightly salted boiling water 7 minutes or until al dente; drain. Transfer to a serving bowl.

  • In a small skillet heat the remaining 1 tablespoon oil over low heat. Add garlic; cook 1 minute or until fragrant. Stir in orange juice and the remaining 1/4 teaspoon kosher salt. Stir into orzo. Top with broccoli, pine nuts, Parmesan, and basil. Season with black pepper. Serve with orange wedges.

Nutrition Facts

449 calories; 18 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 8 g monounsaturated fat; 4 mg cholesterol; 519 mg sodium. 834 mg potassium; 61 g carbohydrates; 8 g fiber; 9 g sugar; 16 g protein; 0 g trans fatty acid; 1281 IU vitamin a; 176 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 260 mcg folate; 0 mcg vitamin b12; 156 mg calcium; 4 mg iron;


7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1