Thursday, March 22, 2012

Sausage and Dilled Orzo

I found this recipe when someone posted a link on their blog, I made a few changes that I feel make it better, but this is a great recipe to have in the summer and can be made ahead of time because it is also great served at room tempurature.

Sausage and Dilled Orzo

5 large sausages (I used mild since the kids were eating with us, but spicy would be even better)
4 ripe but firm Roma tomatoes
1 yellow or orange pepper
Olive oil
250 g (or 1/2 a package) uncooked orzo
1 bunch of broccoli
1 lemon
1/2 teaspoon each salt and pepper
2 teaspoons dried basil
1 1/2 teaspoons dried dill
3 green onions, thinly sliced
Chicken stock

Preheat BBQ to high.
Cut the tomatoes in half and quarter the pepper.  Brush each with olive oil and sprinkle with salt and pepper.
Prick the sausages each a few times.
Turn one side of the BBQ down to medium low - place sausages on that side, turn often for even cooking.
Place the vegetables on to the BBQ side that is still on high.  The tomatoes will not take long to cook, remove from grill when done.  The peppers will take a bit longer, remove when done.  Allow to cool slightly, then chop into large chunks.
Meanwhile, bring chicken stock to a boil and cook orzo in the stock.  The orzo should take about 6-8 minutes to cook, add the broccoli pieces for the last 2 minutes.
Drain both and place in a large bowl, add salt, pepper, basil, dill, green onion and grilled vegetables.
Once sausage is done, slice and add to orzo and vegetables, toss together and serve warm or at room tempurature.


1 comment:

  1. MMMm this looks really yummy! I always forget about Orzo for some reason. I need to stop forgetting about Orzo!