Orzo with Lamb, Olives & Feta for Two

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

Marge Perry

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Recipe Summary test

total:
30 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Bring a large saucepan of water to a boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

Serving Size:
1 cup
Per Serving:
503 calories; protein 25.1g; carbohydrates 55.8g; dietary fiber 4.4g; sugars 4.2g; fat 20.4g; saturated fat 7.2g; cholesterol 63.3mg; vitamin a iu 1182.8IU; vitamin c 18.1mg; folate 31.2mcg; calcium 101.5mg; iron 4mg; magnesium 72.1mg; potassium 763.5mg; sodium 399.3mg; thiamin 0.6mg.
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