Sure, orzo is good in soup, but thereas no need to stop there. Here itas 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.
Recipe courtesy of EatingWell.com
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Total:
30 min
Prep:
30 min
Yield:
2 servings, 1 cup each
Level:
Easy

Nutrition Info

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.

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.

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