What you'll be getting:

Sausage and Pepper Orzo 

Per Serving

1 German bratwurst sausage 

100 g peppers and onions (tossed with grape seed oil, lemon juice, salt, pepper, nutritional yeast) 

30 g greens (spinach, baby kale, swiss chard) 

20 g dry whole wheat orzo (gluten-free orzo provided for gf diets)

Equipment needed: lined sheet pan, large pot 

 

Preheat oven to 400

Place the sausages and peppers on a lined sheet pan. 

After the sheet pan is in the oven, you can start boiling the water for the orzo. You don't need to measure, but make sure you have at least 2 quarts of water. 

When the oven reaches 400, place the sheet pan in the oven and set a timer for 20 minutes. 

Half-way through cooking the sausages, flip them over so that they brown on both sides. 

When the timer goes off, strain the orzo and pull the sheet pan from the oven. 

Add the orzo to the boiling water when there are 9 minutes remaining on the timer. 

Transfer the sausages to a cutting board. 

In the pot that you made the orzo, add the peppers and onions, return to the stove, cook on high heat. Make sure to get all the juices left over from the sheet pan. 

Set a timer for 5 minutes and add greens. 

Add the orzo on top. 

Slice the brats. 

Add them to the orzo mixture and mix together. 

When the timer for 5 minutes goes off everything is ready. From start to finish this dinner takes just over 30 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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