September 28, 2015 - Orzo with Italian Sausage, Mushrooms and Spinach

Ingredients

• 4 tablespoons butter, divided
• 1 cup uncooked orzo pasta
• 1 can (14.5 ounces) low sodium chicken broth
• 1 pound hot or Italian sausage
• 1/2 cup diced onion
• 1 cup sliced mushrooms
• 1 tablespoon freshly minced garlic
• 10 ounces baby spinach
• 1/2 cup grated Parmesan cheese
• salt and pepper, to taste

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Preparation

1. In a large sauce pan over medium-high heat, melt 2 tablespoons butter and add orzo. Stir until lightly browned. Add chicken broth and bring to boil. Cover. Reduce heat and simmer about 15 minutes, until orzo is tender and liquid is absorbed.
2. Meanwhile, in large skillet over medium heat, add sausage and crumble with potato masher until fully cooked, about 5 minutes. Add onion and mushrooms, and continue to cook until onions are translucent and mushrooms are tender. Add garlic and saute 30 seconds or until garlic becomes fragrant.
3. Turn heat down to low. Add spinach and cover pan to allow spinach to wilt. Set aside until orzo is done.
4. When orzo is done, add sausage mixture and Parmesan cheese and mix well. Taste and adjust seasonings as needed.

Serves
4

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Preparation Time:
10 minutes

Cook Time:
20 minutes