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.
- 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
- 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.
Vicky Cassidy can usually be found in her Madison, WI kitchen with cumin or paprika in her hair and olive oil smudges on her camera. She is a self-taught cook and the occasional baker, and she loves oversharing stories about her kitchen and life on Things I Made Today.