- Place a 12 inch skillet over medium heat. Once skillet is hot add 1 tablespoon oil.
- Add sausage and saute for 2 to 3 minutes.
- Transfer sausage to a plate and return skillet to stove.
- Add remaining oil and saute onion for 2 to 3 minutes.
- Add bell pepper and garlic and continue to saute for an additional 2 to 3 minutes. Season with salt and pepper.
- Add broccoli, thyme and orzo to skillet and stir together. Cook for about 1 minute.
- Add sausage back to skillet and stir together to combine. Season with salt and pepper.
- Pour stock into skillet, give everything a good stir, raise heat to high, and bring mixture to a boil.
- Lower heat to medium-low, cover and simmer for 13 to 15 minutes or until all stock has been absorbed and orzo and broccoli have cooked through.
- Uncover, remove from heat and gently fluff mixture with a fork.
- Sprinkle top with sliced green onions and serve.
Ingredients
- 1 tablespoon vegetable oil
- 1 (13 ounce) package Eckrich Smoked Sausage in Natural Casing, thinly sliced on a bias
- 1/2 yellow onion, diced
- 1 minced garlic clove
- 1 red bell pepper, seeded and diced
- 2 cups bite sized broccoli florets
- 1 tablespoon thyme
- 1 cup orzo
- 1 1/4 cups chicken stock
- Salt and pepper to taste
- 2 thinly sliced green onions, for garnish
