Laura & Alex | Recipes & Food Inspiration

Minimal dishes but tons of flavour 🤝

Ingredients:
- 9.8 oz (278g) pork sausage from @dempsey_farms
- 1/2 small yellow onion diced
- 2 –3 cloves garlic minced
- 1 cup dry orzo
- 2 cups chicken broth
- herb & garlic spreadable cheese
- 2 cups baby spinach and baby arugula combined
- 1/2 cup sun-dried tomatoes, chopped
- Freshly cracked black pepper to taste
- Salt if needed

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Heat a skillet over medium-high heat. Add the sausage and diced onion and cook for 6–8 minutes, breaking the sausage into bite-sized crumbles, until the sausage is fully cooked and the onion has softened.
3. Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant.
4. Add the dry orzo, chicken broth, spinach and arugula, sun-dried tomatoes, and cooked sausage mixture to a 10×7-inch baking dish. Stir to evenly distribute everything. Add the spreadable cheese.
5. Cover with aluminum foil and bake at 375°F for 25 minutes, or until the orzo is tender and has absorbed most of the broth.
6. Remove the foil and stir the softened cheese thoroughly into the orzo until everything is coated in a creamy sauce.

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