Prepare your ingredients.
Cook the orzo. Bring 1 1/2 cup of water to a boil, add the orzo, and cover. Simmer at a setting even lower than for cooking rice,
for 1 minute less than the minimum cooking time recommended on the package. The brand I use has an 8 minute cooking time, so the orzo simmers for 7 minutes.
After the 7 minutes cooking time is completed, immediately add the balsamic vinegar and garlic, increase the heat, and stir very lightly until the balsamic vinegar is mostly absorbed (about 1 minute).
Stir the cooling orzo occasionally. After it stops steaming when you stir (or later), add 3 tbs of the oil and stir once. Drizzle with the honey, and sprinkle with salt and MSG.
Blanch the broccoli florets. Bring enough water in a pot to cover the broccoli, bringing the water to a rolling boil. Drop the broccoli in the boiling
water for 1-2 minutes, then drain in a colander and immediately cool in cold water.
Add the cooled broccoli to the orzo.
Add the raddichio, the remaining 2 tbs of oil, and fluff with a fork, .
Delicious on its own or as a side dish.