Bring a little Greek flair to the table with this lemony, hearty dish. Smoked Sausage adds to the party with a complexity of flavor.
- Package Eckrich Smoked Sausage, cut into 1/4 inch thick slices10 - 14 oz.
- Diced onion2 cup(s)
- Minced garlic1 tsp.
- Olive oil2 tbsp.
- Diced celery2 cup(s)
- Chopped carrots2 cup(s)
- Chicken stock6 cup(s)
- Uncooked orzo3/4 cup(s)
- Chopped fresh rosemary1 tsp.
- Fresh squeezed lemon juice (1 large lemon)1/4 cup(s)
- Chopped fresh italian parsley, optional
In 4-quart saucepan or stock pot, sauté onions and garlic in olive oil until onions are translucent. Stir in celery and carrots; sauté 5 minutes.
Add chicken stock; bring to a boil over high heat. Stir in sliced sausage, orzo and rosemary. Reduce heat and simmer until orzo is tender, about 10 minutes, stirring occasionally.
Stir in lemon juice; season with salt and pepper to taste. If desired, garnish with parsley before serving.