Orzo with Lamb, Olives & Feta

5 Ratings
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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

total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

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

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  • 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 Facts

Serving Size:
about 1 1/2 cups
Per Serving:
461 calories; protein 22.7g; carbohydrates 72.2g; dietary fiber 5.5g; sugars 7.1g; fat 9.2g; saturated fat 3.1g; cholesterol 31.4mg; vitamin a iu 472.4IU; vitamin c 16.1mg; folate 18.2mcg; calcium 99.6mg; iron 4.5mg; magnesium 69.3mg; potassium 517.6mg; sodium 323.6mg; thiamin 1.3mg.
Exchanges:

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