Orzo with Lamb, Olives and Feta
Ingredients
- 1/2 cup orzo, preferably whole-wheat
- 8 ounces lean ground lamb, beef or turkey
- 2 teaspoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crumbled dried rosemary or oregano
- 1 pinch crushed red pepper, (optional)
- 1 (28 oz.) can crushed tomatoes
- 1 (6 oz.) bag baby spinach
- 1/2 cup onion, chopped
- 1/4 teaspoon freshly ground pepper, or to taste
- 1/4 cup crumbled feta cheese
Directions
- Bring a large saucepan of water to a boil.
- Cook the orzo until just tender, about 8 minutes or according to package directions. Drain.
- Meanwhile, in a medium nonstick skillet, cook the lamb (or beef or turkey) over medium heat, stirring, until browned, 2 to 3 minutes.
- Drain in a sieve set over a bowl. Clean and dry the pan.
- Add the oil to the pan and heat over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes.
- Add the garlic, cinnamon, rosemary (or oregano) and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute.
- Stir in meat and the tomatoes; simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes.
- Remove from heat and stir in the spinach and olives; season with pepper. Toss orzo with sauce. Serve garnished with the feta.
