Supplies
Spice Bowl
Measuring Spoons:
1/2 teaspoon
Garlic Mincer
Chopping Knife
Large, Deep Lidded Skillet
Cutting Board
Small Mixing Bowl
Measuring Cups:
1 cup
1/4 cup
1/3 cup (or kitchen scale for pumpkin)
Liquid Measuring Cup
Ingredients
Directions
1
Combine seasonings in a spice bowl and set aside.
• Salt (1 teaspoon)
• Oregano (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Rosemary, dried (1/2 teaspoon)
2
Dice the shallot and mince 4 garlic cloves. Add to the spice bowl.
3
Heat the oil over medium heat in a large, deep lidded skillet.
4
Slice sausages and add to skillet until browned.
5
Stir in the kale until wilted.
6
Set sausage and kale aside in a bowl.
7
In the same skillet, add the spice bowl mix. Continue cooking until fragrant, another minute.
8
Add one cup of dry orzo and mix to combine.
9
Pour in 2 cups of chicken broth and mix well, lifting up any brown bits stuck to the pan as you stir.
10
Mix in:
• Coconut milk (3⁄4 cup)
• Pumpkin puree (1⁄3 cup)
• Nutritional yeast (1⁄4 cup)
11
Turn the heat to medium-high and bring to a boil.
12
Once boiling, reduce heat to low, cover the skillet, and cook until the orzo is al dente, 12 to 16 minutes, stirring once or twice as it cooks to prevent sticking.
13
Once cooked, the mixture will still be very saucy. Add back the sausage and kale and stir to combine.
14
To serve, evenly divide the orzo among four plates and top with grated parmesan, if desired.
