Monday, December 12, 2011

Orzo with Italian Sausage, Bell Peppers, Kale and Cannellini Beans in a Portobello Mushroom Sauce

I started making orzo the other night and realized I did not have any sauce or diced tomatoes to go with it. I looked in my cabinets and found 1 container of Trader Joe's Cream of Portobello Mushroom soup. It's not quite sauce, but I thought it could work, and it did! I love when that happens! This meal is full of whole grains, protein, iron, calcium, fiber and Vitamins A and C. You can puree it for little one's 9+ months, or cut up into bite size pieces for older little one's eating finger foods.

Here's what you need:
1 cup whole grain orzo
1 yellow bell pepper diced
1 to 1 1/2 cup chopped kale or 1-2 handfuls (remove leaves from stem and chop)
1 package nitrate free fully cooked italian sausage ( I always use Niman Ranch) chopped
1/2 onion finely diced
1 to 2 cloves garlic minced
1 can cannellini beans drained
1 10 oz container Trader Joe's Cream of Portobello Mushroom soup or 1 can cream of mushroom soup
1/4 cup chicken stock
1 tblsp Italian seasoning
2 tsp olive oil

Cook orzo according to package. Heat 2 tsp olive oil in a large deep skillet over medium high heat. Add onions and garlic. Cook for 2 or so minutes. Add peppers, sausage, cannellini beans, and chicken stock. Cook for about 5 minutes. Add cooked orzo to skillet. Pour cream of mushroom soup into skillet and stir. Add chopped Kale, Italian seasoning, and season with a little salt and pepper if you like. Cover and simmer for 5 minutes. Serve and enjoy! Make sure to check the temperature on your bottom lip before serving to your little one. Serving size for your little one will be between 1/2 cup to 3/4 cup.

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