Orzo with Lamb, Olives & Feta (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Orzo with Lamb, Olives & Feta

http://www.eatingwell.com/recipes/orzo_with_lamb_olives_feta.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.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Put a large pot of salted water on to boil.
  2. Cook lamb (or beef) in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes. Drain in a sieve set over a bowl.
  3. Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper, if using; cook, stirring, until fragrant, about 1 minute more. Add lamb (or beef).
  4. Puree tomatoes and their juices in a food processor until smooth. Add to the meat mixture and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper.
  5. Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Drain and toss with the sauce. Serve garnished with feta.

Nutrition

Per serving : 461 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 31 mg Cholesterol; 73 g Carbohydrates; 23 g Protein; 5 g Fiber; 352 mg Sodium; 514 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat, 4 starch, 1 1/2 medium-fat meat