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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Orzo Italiano Recipe

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This recipe for Orzo Italiano is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cloves garlic
5 oz. baby spinich
1 lemon
4 oz. - 8 oz. Grape tomatoes
1/4 oz. - 1/2 oz. Parsley
Olive oil
6 oz. -12 oz. Italian Chicken sausage
2/3 c.- 1 2/3 c. orzo pasta
1/2 T. - 1 T. Italian seasoning
2-4 c. chicken stock
Salt
1/4 - 1/2 c. mozzerella cheese
1/2 c. Panko breadcrumbs
1/4 - 1/2 c. Parmesan cheese
Directions:
Directions:
Wash and dry spinich, parsley, and tomatoes. Preheat broiler to high. Mince garlic. Finely chop spinich to fill one packed cup. Half the lemon, cut one half into wedges. Half tomatoes. Pick parsley leaves from stems and finely chop, discard stems. Remove casings from sausage links. Heat a drizzle of olive oil in a large, tall-sided pan over medium high heat. (Oven proof if possible) Add sausage, break up and cook until just browned. Add tomatoes and garlic, cook until tomatoes start to wilt, 2-3 minutes. Add orzo and Italian seasoning stirring until orzo is coated in juice. Season with salt and pepper.
Add chicken stock, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally until orzo is almost al dente, 7-9 minutes. Stir in chopped spinich and cook until wilted, about 3 minutes more. If mixture seams dry add chicken stock 1/4 c. at a time until loose. Stir mozzarella cheese and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. If pan is ovenproof , sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes. Serve with parsley and lemon wedge.
Number Of Servings:
Number Of Servings:
2 or 4 servings

 

 

 

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