I’m in need of a comforting meal today, and I’m hoping this orzo with chicken sausage and broccoli will do the trick.
Despite the fact that we all probably (hopefully!) ate our weight in football food yesterday, I’m in need of a little extra oomph for dinner tonight. Not a crazy amount of oomph, but something easy to make and satisfying to eat after a night like the Super Bowl.
That kind of oopmh. Oomph is a fun word to type!
It seems like everyone I talk to is sick right now — myself included last week — and cozying up with a comforting, hearty meal like this one is a great way to warm the bones. This was the first legit meal (because chocolate smoothies and saltines don’t count) I ate last week after being sick for a few days and it did exactly what I needed it to.
It’s filling, but in the good kind of filling way. The “I just snuck some broccoli and kale in there and sprinkled some parm on it” kind of filling. And it’s meal that is great for those nights you have a few random things that have been sitting in the fridge and you’re not totally sure what to do with it.
We always have a few leftover veggies by the end of the week and a random protein too – the game is usually one of those let’s see what we can throw together with a grain or pasta found in the pantry! And this time it was a winner.
Oh I feel like I’ve been saying this with all the meals I’ve been posting lately but this holds true to this too! This orzo is a great make ahead for lunches dish.
Theme of 2018 thus far has apparently been “make meals that you can make ahead as well.” Not a bad theme to get into is it?
- 1½ cups uncooked orzo
- 4 cups chicken broth
- 1 tablespoon olive oil
- 1 pound chicken sausage or Italian sausage
- 1 clove garlic, minced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup baby kale
- Juice from ½ of a lemon
- Salt and pepper
- Red pepper flakes
- Parmesan cheese
- In a medium pot, cook the orzo in the chicken broth according to package directions. Once cooked, drain the orzo, but set aside 1 cup of the broth to be used later!
- While the orzo is cooking, add the olive oil to a large skillet over medium heat and cook the sausage. Once cooked, remove and cut up into small pieces then transfer back to the skillet. Add the orzo, garlic, broccoli, and tomatoes to the skillet and add the reserved broth as well. Season with salt, pepper, a pinch of red pepper flakes (if desired), and parmesan. Let the mixture heat on low heat for at least 10 minutes before serving! Before serving, stir in the kale and lemon juice and cook 1-2 more minutes. Serve with more parmesan.