Ingredients
1 tablespoon olive oil
3 sausage links (meat-based or plant-based), sliced into rounds
1 large head of broccoli, cut into small florets
1 cup orzo (use gluten-free if needed)
1½ cups vegetable broth or water, plus more as needed
1 lemon, cut into wedges
2 garlic cloves, finely minced
Salt and black pepper, to taste
1 teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese or nutritional yeast
Instructions
- Heat the olive oil in a large skillet over medium heat. Once warm, add the sliced sausage. Cook for 5–7 minutes, stirring occasionally, until browned and fully cooked. Light browning on the pan is normal and adds flavor.
- Add the broccoli florets to the skillet, followed by the orzo. Pour in the broth or water, then add the minced garlic, a few squeezes of lemon juice, salt, black pepper, and red pepper flakes if using. Stir well to combine everything evenly.
- Bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes. Stir once or twice during cooking to prevent sticking.
- Check the orzo for doneness. It should be tender and have absorbed most of the liquid. If it’s still firm, add a few tablespoons of liquid and continue cooking. If there is excess liquid, remove the lid and let it evaporate while stirring gently.
- Once the orzo is fully cooked, remove the skillet from heat. Add the remaining lemon juice and stir in the Parmesan cheese or nutritional yeast until well combined.
- Divide into serving containers or serve immediately while warm.
Notes
- Gluten-Free Option: Use gluten-free orzo or substitute quinoa. Cooking time and liquid amounts may need slight adjustments.
- Vegan Version: Choose plant-based sausage and nutritional yeast instead of cheese.
- Extra Creaminess: Stir in a small splash of broth or olive oil just before serving.
- Vegetable Variations: This dish works well with kale, zucchini, green beans, asparagus, mushrooms, or spinach.
- Protein Swaps: Chickpeas, white beans, tempeh, shrimp, or leftover cooked chicken all work well.
- Storage: Keeps in the refrigerator for up to 4 days or in the freezer for up to 6 months.
- Reheating: Add a little water or broth before reheating to restore moisture. Heat gently to avoid drying out the orzo.