About recipe

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.

Ingredients (serves 4)

• 2 cups chicken or vegetable stock (plus more as needed)
• 3/4 cup orzo pasta
• 2 tablespoons olive oil
• 8 ounces white button mushroom, cleaned and quartered
• 2 cups Spinach
• 2 chicken sausages
• 1 1/2 teaspoons ground oregano
• 1 bunch scallions, diced
• 1/2 teaspoon salt
• 1/2 cup grated parmesan

Preparation

1. In a medium saucepan, bring the chicken stock

   to a boil. Add orzo to the stock and cook until al

   dente-approximately 10 minutes.

2. 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.

3. Slice sausage and add to skillet with oregano,

   scallions. Add to skillet.

4. 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.

5. 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.

6. Over medium high heat, simmer until most of

   the liquid is evaporated. Add spinach and cook

   until it wilts. Remove from heat.

7. Season with salt and grated parmesan– toss to

   combine and serve immediately.