Italian Sausage Orzo (Print Version)
# Ingredients:
→ Main Base
01 -
3 medium-sized potatoes, peeled and chopped into chunks
02 -
Half a cup (100g) of wild rice
03 -
1 tablespoon of olive oil
04 -
400g (about 6) of sausages, any type you like
→ Veggies & Seasonings
05 -
Half a teaspoon of dried thyme
06 -
2 bay leaves
07 -
2 sliced carrots
08 -
2 celery stalks, chopped up
09 -
1 onion, finely chopped
10 -
2 garlic cloves, peeled
→ Broth & Cream
11 -
1 litre (4 cups) of vegetable or chicken broth
12 -
3 tablespoons of plain flour
13 -
Salt for seasoning
14 -
1½ cups (375ml) of light cream or half-and-half
# Instructions:
01 -
In a soup pot, heat up the olive oil. Remove casings from the sausages and crumble them into the hot pot. Fry until browned, then transfer to a plate but leave around 2 tablespoons of the fat in the pot.
02 -
Toss in the onion, sliced celery, and carrots, and cook on low for 10 minutes. Add in the thyme and garlic, and stir for about 30 seconds.
03 -
Sprinkle the flour over the veggies and mix to create a thick paste. Let it cook for a couple of minutes, then add the sausage back in.
04 -
Slowly pour in the broth while stirring, then throw in the wild rice and bay leaves. Let it gently cook for about half an hour.
05 -
Add the chunks of potato and let them cook for another 15 minutes until both the rice and potatoes are soft.
06 -
Stir through the cream, sprinkle in salt and pepper to taste, and let it warm up fully. You can add parsley on top when serving if you like.
# Notes:
01 -
Bacon works great instead of sausage for a smoky twist.
02 -
Replace wild rice with either pearl barley or brown rice.
03 -
Need it gluten-free? Use corn flour instead of regular.
04 -
Sweet potatoes cook quicker and are a good substitute.
05 -
Dairy-free? Use plant-based cream instead.