Orzo with Lamb, Olives & Feta for Two (Printer-Friendly Version) | Eating Well
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Orzo with Lamb, Olives & Feta for Two

http://www.eatingwell.com/recipes/orzo_with_lamb_olives_feta_for_two.html

From EatingWell:  November/December 1998, EatingWell Serves Two

Sure, orzo is good in soup, but there's no need to stop there. Here it's a base for a bold blend of spices, tomato sauce and flavorful ground lamb. The optional pinch of crushed red pepper will add the heat that many crave.

2 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Bring a large saucepan of water to a boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.
  2. Meanwhile, cook lamb (or beef or turkey) in a medium nonstick skillet over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl. Clean and dry the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Add the lamb (or beef or turkey) and tomato sauce; cook, stirring occasionally, until the sauce is thickened, 5 to 7 minutes. Remove from the heat and stir in olives, salt and pepper. Toss the orzo with the sauce. Serve garnished with feta.

Nutrition

Per serving : 452 Calories; 17 g Fat; 6 g Sat; 7 g Mono; 46 mg Cholesterol; 56 g Carbohydrates; 21 g Protein; 4 g Fiber; 403 mg Sodium; 699 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 1 high fat meat, 1 1/2 fat