Sausage and spinach orzo

#methods/one-pot #meals/packed-lunch #meals/dinner #dishes/main #dietary/gluten-free #scalable #active-time/30mins-or-less
Original
Servings: 4

Ingredients

• 2 cups dry orzo
• 4 cups boiling water
• 1 tsp Better Than Bouillon
• One 12-oz package sausages, sliced (see note)
• 6 oz spinach
• 1 tbsp heavy cream
• Parmesan, to taste

Instructions

1. Heat oil in a large pot and add sausage. Cook until slightly crispy.
2. Add 2 cups orzo and 4 cups hot water, and the bouillon. Bring to a boil, lower heat to simmer, and cover.
3. Cook for around 15 mins or until water is absorbed, then turn off heat.
4. Add spinach and stir until wilted. Add heavy cream. Grate Parmesan over the top, stirring, until desired creaminess is reached.
5. Serve with more Parmesan, and optionally add hot pepper flakes.

Note: Spicy italian or Andouille sausages work best.

Journal

• 2023-08-02: Made with Andouille for meal-prep lunches to take to campus. It was good, but I think spicy italian works better in this one. Adding extra Parmesan and a drizzle of olive oil at the end makes it super tasty.