A one-pan flavour-packed dinner with smoky chorizo, tender orzo pasta, fresh mushrooms and snap peas.
Ingredients:
- 5 Mexican chorizo sausages (uncooked)
- 3 shallots, chopped
- 8 cremini mushrooms, chopped
- 1 cup orzo pasta
- 1 mushroom bouillon cube
- 2 cups water
- 1 cup snap peas
- 2 tbsp fresh chopped parsley
Instructions:
- Remove the casings from the sausage and cook over medium high heat in a large skillet For about 5 minutes.
- Add the shallots and mushrooms and continue to cook for another 5 minutes, stirring occasionally. Season with a little bit of salt.
- Transfer the sausage mixture to a plate and set aside.
- In the same skillet, ad the orzo pasta and the mushroom bullion cube and toast the pasta for 1 minute, stirring occasionally.
- Add the water. Bring to a boil, then reduce the heat to low and cook the pasta according to package directions, about 8 to 10 minutes, stirring occasionally.
- Add the sausage mixture and the snap peas to the skillet and cook until the snap peas are crispy tender for about 5 minutes, stirring occasionally.
- Garnish with the parsley and serve.
Add comment
Comments