Orzo & Sausage with Mushrooms

Servings: 2

Ingredients:

• 2/3 cup Orzo (uncooked)

• 1 tbsp Extra Virgin Olive Oil (divided)

• 4-5 large Chicken Sausages (casing removed)

• 2 cups Shiitake Mushrooms (stem removed, sliced)

• 6 Cremini Mushrooms (large, sliced)

• 1/2 tsp Sea Salt

• 1/4 cup Parmigiano Reggiano (finely grated)

• 2 tbsp Fresh Dill (chopped)

Directions:

• Cook the orzo according to package directions. Let it sit in the pot, covered to keep warm.

• Heat a large dutch oven over medium heat. Once warm, add 1/3 of the oil and then the sausage and cook, stirring often until cooked through, about eight minutes. Remove using a slotted spoon and set aside.

• In the same dutch oven, over medium heat, add the mushrooms and cook until softened, about five to seven minutes. Season with salt.

• Add the orzo to the dutch oven along with the cooked sausage. Mix to combine. Add the remaining oil, parmesan, and dill and gently toss. Divide evenly between plates. Enjoy!