Oh, and in case you are wondering, Orzo is a very small pasta that is shaped like rice. I thought it was a rice (even after eating it) until my mother proved me wrong! Anyways, this meal is savory, filling, and healthy. Leave out the sausages to make it vegetarian - it will still be very flavorful. Enjoy!
Recipe for Orzo with Tomatoes and Chicken SausagesINGREDIENTS:
2 mild italian chicken sausage links, sliced thin and then cut into half or quartered (I quartered them)
4 cups of water
2 cups of Orzo
1 1/2 - 2 Tbsp. of dried onion flakes
3 - 4 cloves of garlic, minced
2 tsp. of kosher salt
1 tsp. of crushed red pepper flakes
A few grinds of freshly ground black pepper
30 - 40 (about 1.5 pounds) cherry tomatoes or grape tomatoes or a mixture of both, cut in half
2 1/2 Tbsp. of extra-virgin olive oil, divided
5 - 6 fresh basil leaves, torn into small pieces
1/4 cup of grated Asiago cheese, Parmesan cheese or Romano Cheese
Put the cut chicken sausages in a pan and cook on the stovetop according to the package directions. Remove from heat and set aside.
Put the water and Orzo into a very large saucepan and let sit for about 5 minutes or so, while you chop the tomatoes and mince the garlic.
Add the onion flakes, garlic, salt, red pepper flakes, black pepper, tomatoes and 2 Tbsp. of olive oil to the pan with the Orzo. Set the pan over medium high heat and allow it to come to a boil. Reduce the heat to low and let it simmer, stirring frequently, while it cooks for 15 - 17 minutes. Then add in the chicken sausages to the pan and stir. Cook for another minute or two. Remove from heat and drizzle the remaining 1/2 Tbsp. of olive oil over the entire dish. Divide amongst serving dishes and top each with some torn basil leaves, grated cheese and black pepper.
***Leave the chicken sausages out to make this meal vegetarian.***
Recipe serves 6. Approximately 325 calories per serving.
Recipe Adapted from Smitten Kitchen