welcome friends welcome back to the
kitchen today i'm going to do a fairly
simple one pan
dinner dish um
sausage and orzo so
into this pan i'm gonna put it on sort
of medium-high heat and i'm going to hit
it with a little bit of olive oil just
going to heat that up first if you don't
know what orzo is it's a pasta that has
a shape kind of like rice a very
interesting little pasta and you'll
sometimes see it in recipes where it is
treated just like if you were cooking
risotto or or rice
so
that's hot i'm going to put in some hot
italian sausage that i've sliced up you
could turn these into little meatballs
if you wanted to the idea is that you do
want little fork fulls of meat so in
that goes and i'm just going to cook
that until it's browned off a little on
the other side
okay that's pretty good you don't need
to cook them all the way through because
they are going to cook for probably 20
minutes under cover
next in i'm going to add one sliced
onion sliced fairly thin
and a bell pepper
and we'll just continue frying that
until the onion has softened
at this point the onion has softened and
it's translucent it hasn't really gained
any color yet you don't want it to start
to brown
at this point we're going to add in the
orzo and we're going to stir it around
and completely coat it with
any oil that's in the pan and some of
the flavors from the sausage and the
onion
part of the idea is that you want to
toast the orzo a little bit just like
you would toast a rice in this situation
if you were making a risotto or a
basmati rice for a pilaf or something
like that
and that doesn't take very long at all
make sure you continue to stir it you
don't want it to burn to the bottom
stick to the bottom
look at that fawn that we've built up
there that's going to be great flavor
okay
now i'm going to add in
some chicken stock
red pepper flakes
some paprika
and a couple of cloves of garlic
and we're just going to stir that in to
combine it get it everywhere bring this
up to a boil
and as this comes up to a simmer i'm
also going to add
some stewed tomatoes now you could use a
can of any kind of stewed or chopped
tomatoes
these are home canned tomatoes i'm going
to pop that in
and when i stew the tomatoes
they're stewed with onions and celery
and salt and pepper and some other
spices
so there's a lot of flavor from those
two tomatoes going in here i'm not going
to add any salt at all
because i think there's going to be
enough and i can test that later and
adjust it
and
this is not a quart jar
i get this all the time in the comments
people say oh you added a quart it's not
a quart jar it is a 500 milliliter jar
which is roughly two american cups and
actually by the time you take the head
space and all of that thing it's a
little less than two american cups which
is not a quart
so i'm going to stir this together bring
it up to a simmer once it reaches a
simmer i'm going to turn it down sort of
medium-low and i'm going to put a lid on
it and let it go until the orzo is
cooked through and has absorbed most of
the liquid
hey glenn hey jules hey friends
uh
that looks fork like uh four course i
think spoon i'm gonna go with spoon okay
i'll follow your lead
so
this is
a wintertime stick to your ribs dinner
a little fresh green onion on top
so this is sausage and orzo
some green onions
let's see
yeah classic comfort food
all right you know just happy
feeling all the flavors
really good depth of flavor
i used our
homestead tomatoes
so use a really flavorful tomato and as
i was making this
there's so many variations you could do
you change the sausage so you do mexican
fresh chorizo
and then you switch the spicing
and you could use a chipotle powder
you could use a taco seasoning
instead of tomatoes you could put in
rotel
with the chorizo i mean there's so many
different ways that you can that you can
play with it
i'd even i thought after i had it made i
should have splashed in some white wine
to add a little bit of acidity
yeah but i mean
it's pretty easy as long as you get the
proportion of the liquid and the orzo
kind of right
that's all you need to know so
um a really comforting wintertime dish
yeah i'm in
we have to finish this before we have
any of the cake though eat your supper
or you can't have any cake i can do it i
have faith
thanks for stopping by see you again
soon
you