There comes a day in every kitchen when you need to clean out the fridge.
In our household, it seems like the ingredients that consistently get shoved in the back of the vegetable drawer are carrots and celery. They typically meet their demise after a couple of weeks of neglect. But this time around, I was able to salvage them.
Pilaf, which is traditionally made with rice, can contain a variety of different ingredients depending on the culture cooking it. This adaptation takes on an Italian spin: with celery, carrots, onion, thyme, and oregano. And a handful of raisins to add some sweetness.
I also added in a couple links of sweet Italian pork sausage to make a complete meal. Nothing fancy, just good comfort food.
Orzo Pilaf with Italian Sausage
Author: Vicky Cassidy
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1½ cup orzo, dry
- 1 tablespoon olive oil
- 6 sweet Italian pork sausages
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 tablespoon dried oregano
- ½ tablespoon dried thyme
- ½ tablespoon dried marjoram
- ½ teaspoon Kosher salt
- ¼ cup raisins
- ¼ cup fresh parsley, chopped
Instructions
- Cook orzo in a medium sized pot according to packaging instructions.
- In a large cast iron pan, heat olive oil over medium high heat. Cook sausage links until nicely browned and cooked through, about 10 minutes. Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces.
- Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes.
- Stir in cooked orzo and raisins. Mix well and add in sausage links. Cook for 3-4 minutes more, until flavors blend together. Adjust seasoning to taste and top with parsley.
Love your creative taken on a pilaf. This looks so comforting and delicious!
writes Thalia @ butter and briocheOrzo pilaf! What a great idea! Looks wonderful.
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