There’s something magical about a basic one-pan dish.
But trust me, you don’t need to know magic to make this super simple lemon garlic orzo dish.
What’s the deal with orzo?
Orzo is a variety of pasta that’s very small. It looks like rice, but it’s pasta. This recipe is also one of five other orzo meals in the WWL Program, as this meal template so popular!
You can find gluten-free varieties in some stores. If you can’t find a gluten free type, then you can absolutely replace it with quinoa or another small pasta such as farfalle, rotini or penne. Just note you might need to follow the serving size on the box to get the pasta to liquid ratio correct and it may be harder to cook it all in one pan.
Orzo is a new favorite of mine. It soaks up all the flavor in this dish and is so comforting (and easy) to eat out of a meal prep container.
About the sausage in this orzo skillet:
I used Aidell’s chicken & apple sausage in this meal because it’s so tasty and cheap. But you can absolutely use whatever kind you like as well as vegan/vegetarian varieties if needed. The vegetarian sausage is usually found next to the tofu in most stores!
Feel free to also try tempeh with this meal to replace sausage, but note that you’ll absolutely need to season or marinate it well before cooking.
You don’t have to use broccoli!
Feel free to use green beans, asparagus, brussels sprouts, zucchini, mushrooms, peas, spinach or kale in this meal if you can’t stand or can’t find broccoli.
So versatile, so easy… you’re going to LOVE it.
How to double or add more volume to this orzo skillet:
To double this recipe, simply double the ingredients but allow for more cooking time. You may need to do it in batches depending on the size of your pan.
To add more volume, start with adding another vegetable like the ones mentioned above. If you still need more volume in the meal, add more sausage (1/2 a link per serving extra).
Storage & Reheating Notes
This lemon garlic orzo skillet can last for up to four days in the fridge and 3-6 months in the freezer.
It’s best when reheated in the microwave for 90 seconds or on the stove, covered. Make sure to add a few drops of water or 2 teaspoons of broth before reheating because the orzo will have soaked extra moisture up. Sticking is normal! The extra water/broth will help.
I also recommend adding more parmesan cheese or nutritional yeast on top before reheating!
Happy prepping 🙂