Roasted Vegetables And Andouille Orzo

1. 1

   In a large, heavy stockpot over medium-high heat, add olive oil and saute garlic until fragrant, about 30 seconds. Add the andouille sausage and cook until the outsides are brown, about 5 minutes. Add the orzo to the pot, stir around to toast it a little bit, then add in the vegetable or chicken broth. Bring to a simmer, then turn the heat down to medium-low, cover, and let orzo cook for 12 minutes, stirring occasionally.

2. 2

   The orzo should absorb all the liquid by the end of the cooking process and be a nice, creamy consistency. At this point, remove the pot from the heat, add the salt and pepper, then add the roasted vegetables. Toss to incorporate everything together. Serve warm.

* Per serving · 4 servings · Values may vary.

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