Creamy Sausage Orzo (Print Version)
# Ingredients:
→ Main Base
01 -
400g (6 sausages) of your preferred type
02 -
1 tablespoon olive oil
03 -
100g (½ cup) wild rice
04 -
3 medium-sized potatoes, peeled and cut into chunks
→ Veggies & Seasonings
05 -
1 onion, finely chopped
06 -
2 celery sticks, sliced thin
07 -
2 carrots, cut into thin slices
08 -
2 cloves of garlic
09 -
2 bay leaves
10 -
½ teaspoon dried thyme
→ Broth & Additions
11 -
4 cups (1 litre) chicken or veggie broth
12 -
1½ cups (375ml) light cream or half-and-half
13 -
3 tablespoons all-purpose/plain flour
14 -
Salt—use as needed
# Instructions:
01 -
Warm oil in a large pot. Take sausage out of its casing, crumble it into the pot, and fry until it's browned. Scoop out the sausage, leaving about 2 tablespoons of the fat in the pot.
02 -
On low heat, cook your onion, celery, and carrots for 10 minutes. Toss in garlic and thyme, cooking for about 30 seconds more.
03 -
Sprinkle flour over your veg mix and stir until it forms a paste. Let it cook for 2 minutes before adding the sausage back into the pot.
04 -
Pour in the broth gradually, mix thoroughly. Add bay leaves and the wild rice, then let it simmer for 30 minutes.
05 -
Drop in those potato chunks and cook for another 15 minutes, waiting until everything softens up.
06 -
Pour in the cream, season with salt and pepper to taste. Heat gently, then serve with a sprinkle of parsley, if you like.
# Notes:
01 -
Bacon is a great swap for sausage, giving a smoky taste.
02 -
You can use pearl barley or brown rice instead of wild rice.
03 -
Use cornflour to make it gluten-free.
04 -
Switch to sweet potatoes for a quicker cook time.
05 -
Dairy-free cream works well as a substitute for plant-based versions.