After a long weekend of food related madness it was nice to settle into a lazy Tuesday night with a simple dinner. I had some broccoli left from my last CSA box, and I think I rescued it with this recipe just in time. I tossed it with some whole wheat orzo and feta spinach chicken sausage in a quick sauce of onion, garlic, tomato, and basil. After that I sprinkled some feta on top, and thoroughly enjoyed eating the hell out of it.
As I sat out on my deck enjoying the breezy sunshine I was finally able to relax. Viva normalcy.
By the way, this recipe is very customizable. Swap out the broccoli for almost any veggie you have on hand, and switch the sausage for another variety or just replace it with something else. For instance, white beans would do very nicely.
- 1 cup whole wheat orzo
- 4 ounces broccoli, chopped
- 2 tablepsoons olive oil
- 1 onion, small dice
- 2 cloves garlic, minced
- 4 ounces feta spinach chicken sausage
- 1/4 cup white wine
- 2 tomatoes, diced with seeds removed
- 1 handful fresh basil, shredded
- 1/4 cup crumbled feta
- 1/2 teaspoon crushed red pepper
- salt & pepper to taste
Bring a pot of salted water to a rolling boil, then stir in the orzo. Allow the orzo to cook forabout 6 minutes, then add the broccoli to the pot as well. Cook for another 2 – 4 minutes, or until the orzo becomes tender, then drain and immediately shock with cold water.
In a large saute pan, heat the olive oil over medium until glistening hot. Add the onions and garlic. Cook until the onions begin to clear, about 4 minutes. Remove the sausage from its casing and add it to the pan. Break up the sausage with a spatula as it cooks. When the sausage has cooked through, add the wine, and use it to deglaze the pan.
Next, add the tomato and basil. Toss until the tomato is heated through. Add the orzo and broccoli back to the pan, followed by the crushed red pepper. Toss until the mixture is heated through, then taste, and season with salt and pepper. Serve with feta sprinkled on top.