Pilaf, which is traditionally made with rice, can contain a variety of different ingredients depending on the culture cooking it. This adaptation takes on an Italian spin: with celery, carrots, onion, thyme, and oregano. And a handful of raisins to add some sweetness.
I also added in a couple links of sweet Italian pork sausage to make a complete meal. Nothing fancy, just good comfort food.
- Yield: 6 servings 1x
Ingredients
- 1½ cup orzo (dry)
- 1 tablespoon olive oil
- 6 sweet Italian pork sausages
- 1 large yellow onion (chopped)
- 2 carrots (chopped)
- 3 celery stalks (chopped)
- 1 tablespoon dried oregano
- ½ tablespoon dried thyme
- ½ tablespoon dried marjoram
- ½ teaspoon Kosher salt
- ¼ cup raisins
- ¼ cup fresh parsley (chopped)
Instructions
- Cook orzo in a medium sized pot according to packaging instructions.
- In a large cast iron pan, heat olive oil over medium high heat. Cook sausage links until nicely browned and cooked through, about 10 minutes. Transfer sausage to cutting board. Once cool, slice on a diagonal into large pieces.
- Meanwhile, add onions, carrots, and celery to pan (if pan is dry, add additional olive oil). Add in oregano, thyme, marjoram, and salt. Cook until vegetables are soft, about 10 minutes.
- Stir in cooked orzo and raisins. Mix well and add in sausage links. Cook for 3-4 minutes more, until flavors blend together. Adjust seasoning to taste and top with parsley.
- Category: Main, Secondi
- Cuisine: Italian-Inspired
Frequently Asked Questions
Can I substitute the sweet Italian pork sausage with a different type of sausage?
Yes, you can use spicy Italian sausage or chicken sausage for a lighter option, but keep in mind that it will alter the flavor profile.
How do I ensure the orzo is cooked perfectly without becoming mushy?
Cook the orzo according to package instructions, and make sure to add it to boiling water. Drain it a minute before the suggested cooking time to achieve an al dente texture.
Is there a specific way to incorporate the raisins in the dish?
Add the raisins during the last 5 minutes of cooking so they can plump up and blend the sweetness with the savory flavors of the sausage and herbs.
