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The Bermudian


"This dish is satisfying for a whole bunch of reasons, the perfect quick meal that works perfectly with a hunk of crusty bread to scoop up all the gloppy goodness. It's very, very easy to make and very, very easy to eat. Basically, this is risotto for dummies: endlessly comforting without requiring any technical expertise beyond being able to slice and stir every once in a while." - Thaao Dill

thaao dill orzo.jpg

Cooking time: 30 minutes, give or take.


1 1/2 cups of plain orzo

4 1/2 cups of chicken stock(the closer to home-made, the better.)

2 cups of corn niblets(canned is preferable, you'll find out why below.)

1 1/2 cups or so of pesto(store bought works fine.)

5 chicken apple sausages

olive oil



1. Heat the chicken stock 'til it's nearly boiling, then add the orzo. Turn it down to a low simmer and stir it periodically to keep the pasta from sticking to itself or the pan.

2. While the orzo's cooking, slice the chicken apple sausages into small slices; about a centimetre thick should suffice. Get a pan going to medium heat, and sear off the slices until they're crispy brown on both sides. Drain off the excess oil, pat 'em down and set them aside.

3. After about 15 minutes or so, the orzo's plumped up and most of the excess liquid has drained off, dump in the niblets w/the water from the can and stir them in deep. Let this mixture continue to cook for another 10 minutes or so, until the liquid's been pretty much completely absorbed by the pasta.

4. Add in the pesto, and mix it all up well for another minute or so on the heat. Then, take it off the stove, and toss in the crispy chicken sausage. Salt and pepper taste, but you'll probably be able to go easy on the salt because of the pesto.

5. Commence to nom-nom-nom.


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