Recipe: Tasty Easy mushroom orzo with sausages

Easy mushroom orzo with sausages. Our Italian Sausage takes center plate with mushrooms, spinach, and delicious orzo. This is seriously simple to whip up for the family and tastes like you've been working on it all day. The browned sausage mixed with healthy handfuls of fresh baby spinach and cremini mushrooms, mixed in with sautéed yellow onion….yum!

Stir in orzo; return to a boil. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Orzo is shaped like rice, with the quick-cooking prowess of pasta, and it's one of the best cheap pantry items for pulling off easy one-pot and skillet meals, and filling make-ahead salads. You can cook Easy mushroom orzo with sausages using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Easy mushroom orzo with sausages

1. Prepare 200 g of orzo pasta.
2. Prepare 1 of onion.
3. It's 2 cloves of garlic.
4. It's 6-8 of veggie sausages.
5. It's of freshly chopped oregano.
6. It's 250 g of mushrooms (I used baby portobellos).
7. You need 3 tsp of porcini paste.
8. It's 2 of large handfuls Parmesan (plus extra to serve).
9. Prepare 1 of lemon.
10. It's of Olive oil.
11. You need of Seasoning.
12. Prepare 1 of tbsp.

Slice sausage into quarter inch rounds. Add in the diced bell pepper, sliced mushrooms, diced tomatoes, minced garlic, basil, onion powder, parsley, oregano, salt and pepper. Cook the dried orzo on the stove top according to package directions. When boiling, salt generously and add the orzo.

Easy mushroom orzo with sausages step by step

1. Put the sausages in the oven at 180 degrees and cook for 20 minutes. And bring a kettle to the boil..
2. Meanwhile finely slice the onion, chop the garlic, slice the mushrooms and chop the oregano. Then heat a tbsp of olive oil In a large pan, add the onion and cook until soft..
3. In a separate pot, add the orzo and cover with boiling water. Cook over a medium heat for 9 minutes..
4. Coming back to the onions, add the garlic and mushrooms, season with salt and pepper and cook for another 5 minutes until the mushrooms are soft but not soggy. Add the oregano..
5. After 9 minutes (no longer as it’ll go soggy), remove the orzo from the heat, drain and add to the pan with the mushrooms. Then stir in the porcini paste, the zest of a lemon and the juice of half a lemon and turn the heat down low..
6. Remove the sausages from the oven and chop into pieces. Then add them to the orzo mix. Finally add 2 large handfuls of Parmesan cheese and mix together. I topped mine with purple sprouting broccoli but this is optional. You just have a large green salad..
7. Serve with extra olive oil, Parmesan and lemon wedges so people can make it their own..

Cook until al dente and drain. In a large skillet, heat the olive oil. Add the onion and cook until translucent. Add the cooked orzo into the vegetables. Combine the chicken broth and water in a pot and bring to a boil.

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