Now this orzo recipe is a seriously yummy one. Definitely the kind of thing you should make for guests. I used quite a few ingredients that I don’t regularly use for this recipe so it felt like quite an indulgent meal for me. Orzo is a tiny little pasta that I didn’t even know existed until I saw it in the supermarket a few months ago. It’s pasta shaped like rice, so when you see it you expect it to taste like rice but it doesn’t! Very strange, in the best way!
When I ordered ingredients for this dish, Asda substituted my typical Heck chicken sausages for pork sausages. So when it comes to the photos you’ll just have to pretend they are the best low calorie chicken sausages in the world. The quantities listed (75g orzo) creates 1 serving. Please don’t forget to adjust the ingredients for the amount of servings you need.
When I photographed this orzo recipe my sausages were already cooked the day before. If that’s not the case for you, cook your sausages as per the instructions. Whilst they’re cooking, cut your broccoli into small florets and boil for 10 minutes. The orzo also needs to boil for 10 minutes, so if you want to save on washing up like I did then you can boil both in the same pot. Drain your broccoli and orzo and leave to one side.
As well as all the other food prep you’ll need to wilt some spinach, around 2 packed cups should be enough. Alternatively if you want to use pre-prepared then frozen spinach cubes are a great way to do that, usually I do opt for frozen spinach for convenience but seeing as I was going all out for this mean, I wanted to use fresh spinach too. To wilt spinach, pop it in a frying pan or a saucepan for 5 minutes. Stir constantly to avoid spinach sticking to the pan. If you want to save on washing up again, use the frying pan that you’ll be using later.
Now that your sausages, broccoli and orzo are taken care of, finely chop your onion and garlic. Pat any oil off of the sun dried tomatoes and cut them to your preference too. Add the onion and garlic to a hot pan to cook for 3-5 minutes. I substitute any oil in frying for a little water to stop things sticking but you make your own alterations here if necessary. Cut your sausages into pieces and add those to the pan along with the tomatoes, mix well.
Add the broccoli, spinach and orzo and stir well. Add the remaining ingredients apart from the pine nuts which will be used as a final touch. This should be chilli flakes, apple cider vinegar, lemon juice, paprika and parmesan. Stir often to prevent the orzo sticking and cook for 10 minutes. Sprinkle pine nuts on top to serve.
Now that you have a great orzo recipe, check out my latest posts:
- Banana chips recipe
- Chicken Fajita Recipe
- Sausage and Broccoli Orzo Recipe
- Broccoli Soup Recipe
- Ratatouille Baked Potato recipe
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Sausage and Broccoli Orzo
- 75 g Orzo pasta
- 3 Heck chicken paprika chipolatas
or 2 sausages of your choice
- 100 g broccoli
- 2 cups Spinach
- 2 cloves garlic
- ⅓ onion
- 3 sun dried tomatoes
- ¼ tsp chilli flakes
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tbsp parmesan
- pine nuts optional
- Cook your sausages per instructions, meanwhile cook your broccoli florets in boiling water for 10 minutes. You will also need to cook your orzo, I boiled both orzo and broccoli in the same pan. Wilt spinach in a frying pan for 5 minutes before putting to one side.
- Finely Chop and fry your onion and garlic in a small frying pan for 3-5 minutes, mixing well. Cut up your tomatoes into smaller pieces.
- By now, your sausages will be cooked so cut them into slices and add them to the pan along with the sun dried tomatoes.
- Add broccoli, spinach and orzo and mix well.
- Add all other flavourings which should just be herbs and spices (including acv and parm). Let cook for 10 minutes to incorporate all flavours together and serve with a sprinkle pine nuts on top to garnish.