Author Notes
Pilaf, which is traditionally made with rice, can contain a variety of different ingredients depending on the culture cooking it. This adaption takes on an Italian spin: with celery, carrots, onion, thyme, and oregano. And a handful of raisins to add some sweetness. —Vicky | Things I Made Today
Ingredients
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1 1/2 cups
orzo, dry
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1 tablespoon
olive oil
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6
sweet Italian pork sausages
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1
large yellow onion, chopped
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2
carrots, chopped
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3
celery stalks, chopped
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1 tablespoon
dried oregano
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1/2 tablespoon
dried thyme
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1/2 tablespoon
dried marjoram
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1/2 teaspoon
Kosher salt
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1/4 cup
raisins
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1/4 cup
fresh parsley, chopped
Directions
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Cook orzo in a medium sized pot according to packaging instructions.
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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.
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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.
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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.
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