My Recipe Box

Orzo Salad with Grilled Broccolini and Sausage

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Serves 4

  • by from Fine Cooking
    Issue 105

This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull together a quick weeknight one-dish meal. Though it works with most any flavor of chicken sausage, we especially like it with a roasted red pepper and garlic sausage.

  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • 1/4 cup pitted picholine olives (or other mild green olives), quartered
  • 1-1/2 Tbs. capers, rinsed and chopped
  • 1 large bunch (about 12 oz.) broccolini, trimmed
  • 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
  • Kosher salt
  • 4 cooked chicken sausages
  • 8 oz. (1-1/4 cups) dried orzo
  • Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. In a large bowl, whisk 1/4 cup of the oil and the vinegar. Stir in the olives and capers and set aside.

Arrange the broccolini and onion on a large rimmed baking sheet. Drizzle with the remaining 1 Tbs. oil and sprinkle with about 1 tsp. salt.

Grill the broccolini, onion, and sausages (with the lid closed), flipping halfway through cooking, until the vegetables have softened and charred slightly, 7 to 10 minutes for the broccolini and 10 to 12 minutes for the onions, and the sausages are browned and heated through, 8 to 10 minutes.

Meanwhile, bring a large pot of well-salted water to a boil and cook the orzo until it’s just tender, about 8 minutes. Drain well.

Coarsely chop the broccolini and onion, and cut the sausages into bite-size pieces; stir them into the dressing. Add the orzo, toss to combine, and season to taste with salt and pepper. Serve.

Serving Suggestions

The salad pairs nicely with Classic Tomato Soup.

nutrition information (per serving):
Calories (kcal): 580; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 5; Protein (g): protein g 27; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 58; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 1260; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 5;

Photo: Scott Phillips

I haven't made this yet but I think it would be nice with a whole grain like Farro, and more healthful too. I'll be trying this in the next couple weeks while we're on vacation.

This is a great summer meal, good leftover and very adaptable. I like more of the dressing and have substituted many other types of grilled veggies and meat. Make it mild or try some spicy sausage.

Liked the recipe and was good hot or cold, with mild flavors. Added a bit of basil and some more black pepper to pump it up a bit. Grilled vegetables adds nice outdoors taste, too. Grilled some marinated chicken breasts with it and served it with the orzo salad for a good evening meal.

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