creamy orzo skillet with kale and parmesan
It’s funny how the dishes that require the least amount of effort are often the ones my husband enjoys the most. But hey, I’m not complaining! If he wants us to make this creamy orzo skillet on repeat, I’m all for it.
What’s particularly nice about this recipe is that there’s barely any prep involved, so you can start cooking right away. Twenty minutes later and you’re sitting down to dinner.
How to make a creamy orzo skillet without any cream
If you’ve never tried this one-skillet method for cooking orzo, you’ll be amazed at how “creamy” it becomes without the need to add any milk or cream. All you do is toast the orzo in a skillet, add broth + seasonings, and simmer until the orzo is al dente and most of the liquid is absorbed. As it cooks, the orzo releases starch that thickens the broths and creates the really dreamy consistency.
When it’s almost ready, you’ll stir in some greens and finish with some Parmesan, and that’s it!
my favorite plant-based sausage
Whenever I’m using a meat alternative, I look for brands with a short ingredient list. My favorite is Beyond Meat’s hot Italian sausage (they have a sweet version, too) because they just re-formulated their recipe. The new version has less saturated fat, less sodium, and a simplified ingredient list.
see it in action…
creamy orzo skillet with kale and parmesan
3 to 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces uncooked sweet or hot Italian sausage (I like the Beyond Meat links), casings removed
- 4 cloves garlic, minced
- 1 cup orzo
- 2 cups low-sodium vegetable broth
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon onion powder
- pinch red pepper flakes (omit if using hot sausage)
- freshly-ground black pepper
- 1/2 bunch curly or lacinato kale (or leafy green of your choice), leaves stripped and torn into small pieces
- 1 ounce finely-grated Parmesan cheese (about 1/2 cup)
Instructions
- Heat the oil in a large skillet over medium heat until shimmering. Crumble in the sausage and cook, breaking up the pieces with a wooden spoon, until brown and crispy, about 6 minutes. Reduce the heat to medium-low, add the garlic, and cook until fragrant, about 30 seconds. Add the orzo and cook 1 minute more.
- Pour in the broth and scrape up any brown bits. Add the soy sauce, onion powder, red pepper flakes (if using), and several grinds black pepper. Bring to a boil, cover, and reduce the heat to maintain a simmer.
- Cook, stirring often to prevent sticking, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes. If the orzo absorbs the liquid too quickly and is still chewy, add a splash of water or broth as needed.
- Remove from the heat. Add the kale a few handfuls at a time and stir until mostly wilted. Stir in most of the Parmesan. Taste and season with salt, if needed (it will depend on the saltiness of your sausage and broth; I didn’t need to add any). Divide into bowls and top with more Parm.
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