Orzo Italiano

Oh one pan dinners, how I love thee!  This was an easy prep and delicious meal. Simple good flavors, making a simple nice Italian-ish dish.  The panko and parmesan topping give it a nice crust as well.

IMG_2627

Prep Time: 10 minutes   Total Time: 30 minutes   Serves: 2 people

Ingredients you need to cook this shit:

  • 2 Cloves of Garlic
  • 5 oz. of Baby Spinach
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • 1/4 oz. Parsley
  • 6 oz. Italian Chicken Sausage
  • 2/3 cup of Orzo Pasta
  • 1 Chicken Stock Concentrate
  • 1/4 cup of Mozzarella Cheese
  • 1/2 cup of Panko Breadcrumbs
  • 1/4 cup of Parmesan Cheese
  • 1 tsp of Olive Oil

Directions you need to cook this shit:

  1. Wash and dry your produce. Mince garlic. Finely chop spinach until you have 1 cup of very packed spinach. Halve lemon, then cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove sausage links from casings. Preheat broiler to high.
  2. Heat a drizzle of olive oil in a large, tall-sided pan (OVENPROOF IF POSSIBLE) over medium-high heat. Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.
  3. Add tomatoes and garlic to pan with sausage.  Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add orzo and Italian Seasoning.  Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.
  4. Add 2 cups water, stock concentrate, 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 spinach and cook until wilted, about 3 minutes more. (If mixture looks dry add 1/4 cup at a time until loose).
  5. Stir mozzarella and a squeeze of lemon into pan. Season with salt, pepper and a little more lemon. If pan is not ovenproof then transfer now to a baking dish. Sprinkle panko and parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.
  6. Dived orzotto between plates.  Sprinkle parsley over top.  Serve with remaining lemon wedges on the side for squeezing over.

Calories: 570

 

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