Easy Orzo Recipes

Broccoli Orzo Bake {Vegetarian Pasta Recipe}

Sarah Rossi — Fri, 05 Aug 2022 09:30:15 +0000

If you’re looking for more orzo recipes to add to your meal planning, look no further than this one-pot Broccoli Orzo Bake.

It’s a quick, easy and delicious vegetarian family meal that’s ideal for everyone to tuck into.

Have you ever cooked with orzo pasta? If not, where have you been my friends?!

It’s shaped in tiny little grains, a little like rice. This means when it cooks it gives a kind of risotto vibe. It also cooks quickly and evenly with no faff, which of course we love.

I’ve left this recipe meat free as I’m always trying to introduce more meat-free recipes to our dinners and I love broccoli. You could add in ham, or other cooked meats though if you like.

This orzo recipe involves very little effort, not much time in the oven, and is just one of those quick dinner wins when time and ingredients are low. This is perfect for budget meal planning at any time of the year too.

Why you’ll love this Orzo Bake recipe

Super easy and no-faff

All made in one pan

Two portions of veg

About this Orzo Bake

Orzo is a kind of pasta that is shaped a bit like rice. In Italy, it is known as ‘little pasta’ and was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.

It’s also a great one for something a little different in the slow cooker, like my Lamb Orzo Stew recipe.

(I have added a hob method for this recipe too in case you’d rather not use your oven for this recipe.)

Broccoli Orzo Bake Ingredients

Oil
Onion – Fresh or pre-prepared frozen (my preference)
Broccoli – A whole head
Garlic – Fresh, frozen, jarred or paste is fine
Paprika
Salt and pepper
Orzo
Vegetable stock – A cube will be OK
Pesto
Peas
Grated cheese

Substitutions

Meat – Feel free to add meat if you prefer, such as chicken or ham. Or you could adapt this from my Meatball Orzo Bake recipe instead.

Leftovers

In the fridge You can keep this refrigerated and reheat this but you might find with orzo that it becomes a bit gloopy. Add a splash of water or an ice cube before you reheat it to stop it drying out.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. See the tip above for reheating.

Top tip

Cheese

You can use any cheese to grate over this recipe, but I find the stronger flavour the better, especially when it goes over broccoli as the two ingredients go so well together.

More Orzo recipes…

One Pot Pasta

Marry Me Chicken Orzo {One Pot Recipe}

One Pot

Halloumi & Butternut Squash Orzo Bake

One Pot

Orzo Bolognese {One Pot}

Orzo

Chorizo Orzo

FAQs

Will this recipe work with a different type of pasta?

This recipe would be a bit hit and miss with with another kind of pasta because orzo cooks so quickly. If you have rice you could try my easy oven risotto instead. That has a similar cooking style but with risotto rice instead of orzo.

Can you recommend a good pan to do this dish in?

I have tried-and-tested a number of one-pan pans which might help. Read the review here.

Can I make this on the hob instead of in the oven?

Yes! The full method is on the recipe below, but basically you add everything to a pan with oil, simmer for 15 minutes with the lid on, stir occasionally, then add the pesto and peas when the orzo is soft. Sprinkle with cheese and grill for 5 minutes.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Broccoli Orzo Bake

This Broccoli Orzo Bake is a delicious vegetarian pasta recipe that’s so easy to make and is all thrown together in one pan.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 514kcal

Author Sarah Rossi

Ingredients

2 tsp Oil
1 Onion Peeled and chopped
300 g Broccoli If cooking for 4 people, just use a whole head, the weight is a guide! Cut into small chunks
2 Cloves of garlic Peeled and chopped
1 tsp Paprika
Salt and pepper
300 g Orzo
500 ml Vegetable stock
2 tbsp Pesto
200 g Peas
75 g Grated cheese

Metric – Imperial

Instructions

Preheat the oven to 200C/400F.
In a roasting tin put the oil, onion, broccoli, garlic, paprika and salt and pepper. Toss everything so it's all coated. Bake for 10 minutes.
Add the orzo, pesto and stock. Mix well, cover with a lid (or tin foil). Bake for another 15 minutes.
Remove from the oven add the peas, mix in and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
Check that the orzo is cooked through and serve.

To make on the hob:

Heat oil in sauté pan and add onion and garlic. Cook over medium heat for 5 minutes or until softened.
Add in the broccoli, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, stir in the pesto and the peas.
Sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Nutrition

The post Broccoli Orzo Bake {Vegetarian Pasta Recipe} appeared first on Taming Twins.

Meatball Orzo Bake {One Pot}

Sarah Rossi — Wed, 20 Sep 2023 09:30:00 +0000

This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it’s ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!

I am loving creating something new and different with my orzo recipes right now.

Not only are they delicious and packed with flavour, but they’re so versatile and quick, usually allowing us to cook everything together in one pan (total win, right?)

This brand new Meatball Orzo Bake recipe comes off the back of the success of my Meatball Pasta Bake and my Broccoli Orzo Bake recipes.

They’ve both gone down so well, I thought I would come up with a hybrid recipe! Enjoy.

Why you’ll love this Meatball Orzo recipe

Quick, easy and made in one pan

Delicious, rich and comforting

Ready in about half an hour

About this Meatball Orzo Pasta recipe

We’ve made sure we’ve made this a complete meal by adding tomatoes and broccoli, so there’s no need for extra sides.

I like to make this in the oven as a baked ‘al forno’ method, but you can make it on the hob too (I’ve added instructions below for this method).

Oh, and not forgetting a note on the meatballs you use… I use ready-made meatballs for speed and convenience, and I also find they hold their shape better in a recipe like this where everything is cooked together.

BUT if you’d prefer to make your own for this, go ahead!

You can follow my easy Meatballs and Spaghetti recipe here for regular ones, or you could try my Ikea-style Swedish Meatballs instead.

Pre-order my brand new ONE POT book and get it in your kitchen on the day it is released! Amazon

What is orzo?

Orzo is pasta, in the shape of large grains of rice. It’s sometimes know as ‘risoni’. The name means ‘barley’ in Italian because it looks a little like grains of barely.

It’s really easy to use as it cooks in a sauce, taking on the flavour and giving a creamy, comforting texture.

Try my Chorizo Orzo, Marry Me Chicken Orzo, Orzo Bolognese, Halloumi & Butternut Squash Orzo Bake, Broccoli Orzo Bake or Slow Cooker Lamb Orzo Stew.

Meatball Orzo Ingredients

Olive oil – Or sunflower, just NOT extra virgin
Meatballs – Your favourite type
Onion – Fresh or pre-chopped frozen is fine
Garlic – Same as above
Broccoli
Chilli flakes
Sweet smoked paprika
Dry orzo
Passata
Vegetable stock – A cube is fine
Mozzarella – I used grated, but you could swap for another cheese if you prefer
Sea salt and freshly ground black pepper

How to make Meatball Orzo Bake

1. Add the oil, onion, garlic, broccoli, meatballs, paprika and chilli flakes into a baking dish. Season and bake as per the recipe below.

2. Add in the orzo, pasta and stock. Stir well and put it back into the oven, covered.

3. Bake as per the recipe.

4. Sprinkle over the cheese and bake until golden.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water.

Substitutions

Vegetarian – You can make this without meat by substituting the meatballs for veggie meatballs. It will work just as well.
Vegan – Do the same to make it vegan-friendly, but also omit the cheese or find an alternative.

Leftovers & reheating Orzo Pasta

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out. Use the microwave to reheat until piping hot.

In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating.

Top tips

How to cook orzo

If you haven’t cooked with orzo before, just be aware that this type of pasta (which was traditionally used in soups in Italy) cooks quickly and can also dry out quickly and stick to the bottom of the pan as it absorbs the liquid.

The quantities of stock in this recipe should be fine, but do keep an eye on it in case it needs a little extra.

Just add a little extra at a time until it’s cooked through to the right consistency and is no longer crunchy.

How to make this on the hob

Heat oil in a sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Meatball Orzo Bake FAQs

Can you recommend an ideal pan to use for this recipe?

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it.

This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

OR you might prefer my Meatball Pasta Bake recipe instead.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Meatball Orzo Bake {One Pot}

This Meatball Orzo Bake is made all in one dish, simple to make and full of flavour. BONUS… it's ready in around 30 minutes, making it a perfect midweek no-fuss family dinner!

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 674kcal

Author Sarah Rossi

Ingredients

2 tsp Olive oil
340 g Meatballs
1 Onion Peeled and chopped.
3 Garlic cloves Peeled and chopped.
300 g Broccoli
1/2 tsp Chilli flakes
2 tsp Sweet smoked paprika
300 g Dried orzo uncooked
500 g Passata
600 ml Vegetable stock made with a cube is fine
75 g Mozzarella
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat the oven to 200°C/400F fan.
In a baking dish, add the meatballs, onion, garlic, broccoli, chilli flakes, paprika, oil and salt and pepper. Toss everything so it's all coated. Bake (uncovered) for 10 minutes.
Remove from the oven, add the orzo, passata and stock. Mix well, cover with a lid (or tin foil). Bake for another 15-25 minutes. (Check at 15 minutes, the orzo cooking time can vary depending on the brand. Return to the oven if it needs longer. If it's drying out, add a splash of water.)
Remove from the oven and sprinkle the cheese over. Bake for a further 5 minutes, uncovered.
Check that the orzo is cooked through and serve.

To make on the hob:

Heat oil in sauté pan and add onion and garlic and meatballs. Cook over medium heat for 10 minutes or until the meatballs have browned.
Add in the broccoli, chilli flakes, paprika, salt, pepper, orzo and vegetable stock.
Bring to a simmer, cover with lid and cook for 15 – 20 minutes over a low heat. Stir occasionally so it doesn’t stick.
When the orzo is soft, sprinkle the grated cheese over the top and place under the grill for 5 minutes until golden.

Notes

Consistency: If the mixture becomes too dry before the orzo is cooked, and before you add the cheese on top, add a splash of water.

Nutrition

The post Meatball Orzo Bake {One Pot} appeared first on Taming Twins.

Orzo Pasta Salad {15 Minute Meal}

Sarah Rossi — Fri, 11 Aug 2023 09:30:00 +0000

This Orzo Pasta Salad is such a deliciously fresh and summery dish that’s perfect for a hearty lunch or quick dinner. In just 15 minutes you have a bowlful of crunch and flavour, loads of nutrition and light Mediterranean vibes.

I wanted to add another simple classic to my pasta salad collection, because they are FANTASTIC when we need a quick meal, so having a few variations up our sleeve keeps life interesting.

This Orzo Pasta Salad is along the same lines as my Classic Tuna Pasta Salad, Pasta Pesto Salad and Chicken Pasta Pesto… meaning LOADS of flavour but quick and easy to make. A bit of chopping, a quick boil of pasta and a bit of dressing. Done.

You can enjoy it hot or cold, for lunch, a picnic, a side dish to a bigger meal or a quick dinner, and it’s also budget friendly and healthy, making it a perfect vegetarian family meal.

Why you’ll love this Orzo Pasta Salad recipe

Great for leftovers

Quick and easy – ready in under 15 minutes

Fresh, delicious and nutritious

Sarah’s notes

I used orzo in this recipe because I wanted something a bit different this time from the usual pasta salad dishes. If you haven’t come across or cooked with orzo before – I urge you to give it a go!

I have started to introduce more recipes with orzo recently (such as my Orzo Bolognese and Butternut Squash & Halloumi Orzo Bake) because it offers something different.

It’s shaped a bit like rice but has more of a pasta texture, it holds its shape and it also works really well in hot and cold dishes, like this salad that’s filled with other finely-diced ingredients. It’s always nice to have another string to our bow!

What’s also great is that, while I’ve made this a sort of Greek-style Orzo Pasta with chickpeas, red onion, olives and feta, you can really customise this to your own tastes and what you have in the fridge.

Orzo Pasta Salad Ingredients Notes

Orzo – If you’d like to stick to regular pasta, go for what you have. You could also use fresh pasta or wholemeal pasta instead to increase the fibre content
Salad – Cucumber, cherry tomatoes, red onion, black olives (optional), mint and chickpeas (drained and rinsed)
For the dressing – Olive oil and balsamic vinegar. Alternatively, you could try a Tzatziki sauce instead
Feta – This gives a lot of flavour which complements the lightness of the salad

How to make Orzo Pasta Salad

1. Boil your orzo according to the pack instructions. Meanwhile chop the salad ingredients.

2. When cooked, drain the orzo and rinse in cold water. Mix everything together and add the oil, vinegar and seasoning.

Substitutions

Salad mix – I’ve added chickpeas for protein and cucumber, tomatoes and mint for that ultra fresh flavour, but you can add whatever you like. Sweetcorn, radish, peppers… you name it, give it a go!

Leftovers

In the fridge This is perfect for cold leftovers. It travels well so is also fantastic for picnics or packed lunches too.

If you are planning to store this, you can keep the dressing separate and then mix it just before serving. It will stay fresher/crispier this way. You can keep it in the fridge for up to 3 days.

In the freezer I wouldn’t recommend freezing this recipe.

What to serve With this

This is a full meal on its own, but if you want to you could double carb with dough balls or garlic bread to make your dish go further, or additional protein like cooked chicken.

Other quick pasta recipes…

Under 15 minutes

Baked Tortellini ‘Lasagne’ {10 Minute Meal}

Under 15 minutes

Creamy Bacon Pasta {10 Minute Meal}

Under 15 minutes

Prawn Pasta {10 Minute Meal}

Under 15 minutes

Smoked Salmon Pasta {10 Minute Meal}

FAQs

Is Orzo Pasta Salad healthy?

This salad is packed with vegetables and chickpeas for protein and fibre. It’s a filling and nutritious meal that’s got plenty of goodness.

Is it OK to have this dish warm?

Yes! Just omit the step where you run the pasta under cold water and mix the pasta straight in with the other ingredients after you’ve drained it. It’s delicious either way.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Orzo Pasta Salad {15 Minute Meal}

This fresh, flavour-packed and healthy Orzo Pasta Salad is ready in 15 minutes, making it perfect for a quick midweek dinner, a hearty lunch or a picnic addition. It’s also summery with a Mediterranean vibe.

Course Lunch, Main Course, Salad

Cuisine Family Food, Mediterranean

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 709kcal

Author Sarah Rossi

Ingredients

300 g Orzo
1/2 Cucumber Cut into 1cm cubes
200 g Cherry tomatoes Cut into 1cm cubes
200 g Feta Cut into 1cm cubes
30 g Mint Finely chopped
2 tbsp Olive oil
4 tbsp Balsamic vinegar
1 Red onion Peeled and chopped into 1cm pieces
80 g Black olives Pitted and cut into 1cm cubes
400 g Chickpeas 1x tin drained and rinsed
Sea salt and freshly ground black pepper

Instructions

Boil your orzo for about 5 minutes or according to the pack instructions.
Meanwhile, chop all of your fresh ingredients.
Once the orzo is cooked, drain and rinse it in very cold water.
Mix the orzo with the vegetables, add the vinegar and oil and mix well.

Notes

Orzo: Use alternative pasta shape if you prefer, but orzo does work brilliantly here

Chopping: Try to chop all of the vegetables and cheese to a similar size

To enjoy warm: Just omit the step where you run the pasta under cold water and mix the pasta straight in with the other ingredients after you’ve drained it. It’s delicious either way

Serving suggestions: This is a full meal on its own, but if you want to you could double carb with dough balls or garlic bread to make your dish go further, or additional protein like cooked chicken

To store: This is perfect for cold leftovers. It travels well so is also fantastic for picnics or packed lunches too. You can keep the dressing separate and then mix it just before serving. It will stay fresher/crispier this way. You can keep it in the fridge for up to 3 days

Salad mix: I’ve added chickpeas for protein and cucumber, tomatoes and mint for that ultra fresh flavour, but you can add whatever you like. Sweetcorn, radish, peppers… you name it, give it a go!

Nutrition

The post Orzo Pasta Salad {15 Minute Meal} appeared first on Taming Twins.

Simple Sausage Orzo {One Pot}

Sarah Rossi — Fri, 07 Jun 2024 09:30:00 +0000

We LOVE orzo recipes for an easy dinner, and this Sausage Orzo pasta is totally delicious. The recipe is all made in one pot and ready in about 30 minutes.

You’ve all loved my original Sausage Pasta recipe, so I knew we NEEDED an orzo version. Just as delicious, maybe even easier?

For this Sausage Orzo one pot we’re making quick mini meatballs out of the sausages, then cooking everything in the same pan for a silky, rich sauce that just needs a stir now and then.

I hope you’ll love it!

Why you’ll love this recipe

Dinner in about 30 minutes, all made in one pan

Delicious and inexpensive

Crowd pleaser and super easy to make

How we came up with this recipe

Orzo pasta is such a simple and easy way to make a one pan meal, pair that with family favourite sausages and OH HELLO!

I’ve included peppers, onions and tomatoes for vegetables so it’s a complete meal.

We tested this plenty of times and found that the combination of creaminess and tomato sauce worked perfectly with a simple, herby flavours.

Sausage Orzo Ingredients Notes

Olive oil – Regular type, not extra virgin!
Sausages – Try to use a good quality, high meat content sausages
Garlic – If you want a shortcut, frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too
Veggies – We’re using red onion and red peppers (or bell peppers/capsicum if you’re outside the UK) in this for a little sweetness
Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can
Herbs – Dried oregano, fresh basil and a pinch of chilli flakes
Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around. Made from a cube is fine
Orzo – The dried kind you find in packets
Cream cheese – Any brand is fine, low fat or regular
Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer

How to make Sausage Orzo Pasta

1. Remove the sausages from their skins (see tips below) and put into a heated pan with oil in small chunks over a high heat (as per the full recipe below).

2. Add the garlic, onion and peppers and cook as per the recipe below.

3. Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook until the orzo is cooked through, stirring occasionally.

4. Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Hint: If the mixture becomes too dry before the orzo is cooked, add a splash of water (a little at a time).

Favourite orzo recipes…

One Pot Pasta

Marry Me Chicken Orzo {One Pot Recipe}

One Pot

Orzo Bolognese {One Pot}

Orzo

Creamy Lemon Chicken Orzo

One Pot

Halloumi & Butternut Squash Orzo Bake

Substitutions

Veggie sausages – You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
Vegetables – Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up

Leftovers & Reheating

In the fridge Orzo can become a little gloopy after you’ve initially cooked it, so add a splash of water or an ice cube before you reheat it to stop it drying out.

Top tipS

Peeling sausages and making the ‘meatballs’

Sausage ‘skin’ pieces can be a bit yucky, so I just take each sausage and cut along the length and remove the sausage meat from the skin. Break it into large (or small) chunks as you pop into the pan.

I like to squish some of the sausage chunks with the spoon as they cook so they go nice and crispy.

Optional: Fennel seeds

This might be a little bit of a controversial ingredient but they honestly work so well in my Sausage Pasta. I do not like aniseed flavour AT ALL, but in that dish they do somehow just elevate it to something special.

I haven’t tried or added them to this recipe, but do feel free to give it a whirl (about 1 tsp) if you’d like to give it a whirl.

More Sausage recipes…

One Pot

Sticky Sausage Tray Bake {Easy & Delicious}

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Pork

Toad in the Hole {Foolproof Recipe!}

FAQs

What is orzo?

In case you’re not familiar with orzo yet, it is a type of pasta that is shaped a bit like rice.

It is known as ‘little pasta’ in Italy, where it was traditionally used in soups, but it has become a widely-used versatile type of pasta that can be used in many kinds of hot or cold dishes.

How do I make sure my orzo doesn’t dry out?

The quantities in this recipe should be good but if you feel as though your orzo is drying out, add a little extra water or stock and stir. Don’t overdo it – just a little at a time.

Can you recommend a good pan for this recipe?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal.

Use a NON-STICK pan for this. It will make your life so much easier.

See my one pan recommendations here.

Can I use a different pasta?

I wouldn’t recommend it. This recipe has been tested multiple times specifically to work with orzo.

Orzo works here because it is sturdy, cooks so quickly and has a rice-like texture. Feel free to try but you will need to adjust the stock levels and cooking time.

Try following my Sausage Pasta recipe instead.

Can I make this dairy free?

Yes, sure. Just swap the cream cheese and parmesan for dairy-free alternatives and you’re good to go.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Simple Sausage Orzo {One Pot}

A perfect one pot pasta recipe, this Sausage Orzo is delicious, easy and ready in about half an hour. Ideal for the whole family with a simple creamy, tomatoey sauce, it’s lip smackingly good!

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 774kcal

Author Sarah Rossi

Ingredients

1 tbsp Olive oil
450 g Sausage
4 Garlic cloves Peeled and crushed
1 Red onion Peeled and finely chopped
2 Red peppers Deseeded and cut into 1cm pieces
400 g Tinned chopped tomatoes x1 can
2 tbsp Tomato purée
2 tsp Dried oregano
Pinch of chilli flakes
650 ml Hot vegetable stock Made from a cube is fine
250 g Dried orzo
100 g Cream cheese
50 g Parmesan Grated
15 g Fresh basil leaves Shredded
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Heat the oil in your sauté pan over a high heat.
Remove the sausages from their skins and plop into the pan in small chunks, (the easiest way to do this is slice through the skin lengthways and squish out the sausage meat). Turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden .
Add the garlic, onion and peppers and cook for 5 minutes until the onion is softened.
Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook for 10-15 minutes, or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Notes

Onions and garlic: I use pre-prepared, frozen as I am always looking for a shortcut!

Veggie sausages: You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well

Stock levels: If the mixture becomes too dry before the orzo or chicken is cooked, add an extra splash of water (a little at a time)

Cooking time: The cooking time for this can vary a lot depending on your pan, so always go by how well cooked your chicken and orzo are rather than by the clock

Pan: Use a NON-STICK pan for this. It will make your life so much easier

Fennel seeds optional: Add 1 tsp if you’d like a little extra flavour

Peeling the sausages: Cut the casing along the length of the sausage with a sharp knife and remove the meat from the skin

Nutrition

The post Simple Sausage Orzo {One Pot} appeared first on Taming Twins.