Prep the vegetables – slice the mushrooms into ¼” thick slices, cut the broccoli rabe leaves into 2” pieces, and thinly slice the broccoli rabe stems. Also mince the garlic and slice the green onions. 

Heat a medium sized pot on medium high heat. Add 1 tablespoon of olive oil, the ½ lb of sausage – brown and break this up into bite sized pieces. Once slightly brown, about 2-3 minutes, add the sliced mushrooms. Cook until both the sausage and mushrooms are caramelized (golden brown edges), about another 5-6 minutes. Add the chopped scallions, minced garlic, and red chili flake and give everything a stir. 

To the pan, add the orzo and another tablespoon of extra virgin olive oil. Give everything a stir, then add in the chicken broth and broccoli rabe stems. Add in a pinch of salt and black pepper. Let this come to a simmer, reduce meat to medium, cover and cook for 10-12 minutes. 

Once the orzo is cooked (I always like to taste a piece after 10 minutes), there should be a bit of liquid left. If not, go ahead and add another splash of water or chicken broth. Add in the broccoli rabe leaves and ⅓ cup of grated parmesan cheese. Stir everything together, cover and cook for another 2 minutes. 

Taste, adjust seasoning with salt and pepper as desired, plate, garnish with more parmesan cheese, and serve.