When cheddar hits a pot of hot orzo, the steam turns downright savory and the pasta goes silky in minutes. Propane Stove Creamy Broccoli & Cheddar Orzo leans into that quick, glossy melt—no fussy prep, just a steady simmer that builds a spoonable sauce as the starch releases.
Broccoli goes in near the end, so the florets stay bright and tender with a little bite instead of turning army-green. As the cheese melts through, you get a rich, camp-friendly dinner that feels hearty without needing much more than a knife, a cutting board, and one burner. Finish with black pepper for warmth, or add red pepper flakes if you want a little kick.
For car camping or van nights, this one-pot setup keeps things simple: eat it right out of the pot or dish it into bowls, then handle cleanup with a quick wipe while the stove cools. It’s a solid option when you want comfort food after a long hike but don’t want a sink full of dishes.
Propane Stove Creamy Broccoli & Cheddar Orzo
Equipment
- Medium pot
- Spoon
- Knife
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 2 cups small broccoli florets
- 1/2 cup milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in pot over medium heat.
- Add garlic and sauté 30 seconds. Stir in orzo, cook 1 minute to toast.
- Pour in broth, bring to a boil, then reduce heat to a simmer. Cover and cook 7 minutes.
- Add broccoli, cover and cook 5-6 minutes more until orzo is tender and most liquid is absorbed.
- Stir in milk, cheese, salt, and pepper until creamy. Serve warm.