Orzo with Lamb, Olives & Feta for Two

1 Review
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1/2 cup orzo
  • 4 ounces lean ground lamb, or ground beef or ground turkey
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crumbled dried rosemary, or oregano
  • Pinch of crushed red pepper, (optional)
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 tablespoon pitted, chopped black olives
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper, or to taste
  • 2 tablespoons crumbled feta cheese

Preparation

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  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.
  • Substitute ground turkey breast for lamb to save 5 grams of fat per serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 503 calories; 20 g fat(7 g sat); 4 g fiber; 56 g carbohydrates; 25 g protein; 31 mcg folate; 63 mg cholesterol; 4 g sugars; 1183 IU vitamin A; 18 mg vitamin C; 102 mg calcium; 4 mg iron; 399 mg sodium; 763 mg potassium
  • Carbohydrate Servings: 4

Reviews 1

October 05, 2011
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By: shawneegirl
FABULOUS Dish! I just finished this for dinner! My husband (who doesn't like feta cheese) RAVED and ooh-ed & ahh-ed over this dish! It was fabulous! I did double the amount of ground lamb, using 8 oz. I also used 1/4 tsp. both oregano & rosemary, 1 1/2 garlic cloves, and garnished with fresh basil chiffonade. I also added 1/8 tsp. red pepper flakes (and I can't take ANY spicy food - but this was delicious!) and a drizzle of some top-quality olive oil. The recipe says it yields two servings of one cup each, but there was waaayyy more than that...the 1/2 cup of orzo alone, once cooked, made over 3/4 cup! With minimal effort and ingredients readily available (and pretty cheap, too!), this is an incredibly flavorful, complex-tasting dish. Really wonderful; I highly recommend it!! It's now in the regular rotation! Pros: Easy, Fast, Very Flavorful!