• 30minutes
  • 452calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup orzo

  2. 4 ounces lean ground lamb, or ground beef or ground turkey

  3. 2 teaspoons extra-virgin olive oil

  4. 1 small onion, finely chopped

  5. 1 clove garlic, minced

  6. 1/4 teaspoon ground cinnamon

  7. 1/4 teaspoon crumbled dried rosemary, or oregano

  8. Pinch of crushed red pepper,

  9. 1 8-ounce can no-salt-added tomato sauce

  10. 1 tablespoon pitted, chopped black olives

  11. 1/8 teaspoon salt

  12. 1/8 teaspoon freshly ground pepper, or to taste

  13. 2 tablespoons crumbled feta cheese

Instructions Jump to Ingredients ↑

  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.


Send feedback