Ingredients
3 cups of roasted vegetables
2 cups orzo pasta
2 3/4 cups vegetable or chicken broth
3 andouille sausage links, sliced into 1/2-inch thick rounds
2 cloves of garlic, minced
1 tbsp olive oil
1/2 tsp salt, more to taste
1/2 tsp pepper, more to taste
Preparation
In a large, heavy stockpot over medium-high heat, add olive oil and sauté 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.
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.
