Orzo with Lamb, Olives & Feta

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.

READER'S COMMENT:

"I made this for my son's 16th birthday dinner and he LOVED it. We all loved it. Having two male meat-loving teens, I did add more lamb than required. I also added more red pepper than called for as we tend to like a little more punch...

4 servings, about 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

6 ounces lean ground lamb, or ground beef
1 1/2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon crumbled dried rosemary, or oregano
1/4 teaspoon crushed red pepper, (optional)
1 14-ounce can whole tomatoes, undrained
2 tablespoons chopped, pitted black olives
Salt & freshly ground black pepper, to taste
12 ounces orzo
1/4 cup crumbled feta cheese

Preparation

Put a large pot of salted water on to boil.
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.
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).
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.
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.

Nutrition Bonus: Iron (28% daily value), Vitamin C & Zinc (22% dv), Magnesium (18% dv).

Carbohydrate Servings: 4 1/2

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

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