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.