This orzo recipe is easy to make and filled with fresh flavors! It’s perfect for serving as a main dish or side, and easy to customize with your favorite add-ins.
In a medium saucepan, bring the chicken stock
to a boil. Add orzo to the stock and cook until al
dente-approximately 10 minutes.
While the pasta is cooking, heat the olive oil in a
large skillet over medium high heat. Add quartered
mushrooms and sauté. Stirring frequently,
until just lightly tender.
Slice sausage and add to skillet with oregano,
scallions. Add to skillet.
Drain the orzo in a colander that has been
placed in a large bowl– you want to collect any
remaining chicken stock left over from the cooking
process to use for the sauce.
Add the cooked orzo to skillet with the mushroom
mixture, along with 1/4-1/3 cup of the
reserved chicken stock from cooking the pasta.
Over medium high heat, simmer until most of
the liquid is evaporated. Add spinach and cook
until it wilts. Remove from heat.
Season with salt and grated parmesan– toss to
combine and serve immediately.
