Beef Orzo
One-Pot Beef Orzo with ground beef and tomatoes and a touch of oregano, a creamy and comforting dish that feeds the whole family. It's a great midweek dinner recipe that uses easily-available ingredients, and it's a good alternative to the good old risotto. So satisfying and easy to make!
Servings: 4 people
Calories: 475kcal
Ingredients
- 450 g minced beef ( 1 lb)
- 1 cup orzo
- 1 onion
- 3 tablespoon vegetable oil
- 3 cloves of garlic
- 1 tin chopped tomatoes (400 g, 13 oz)
- 2 cups beef broth (stock)
- 1 red pepper
- 1 teaspoon oregano
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tsbp fresh parsley
- 2 tablespoon parmesan
- 1 tablespoon tomato paste
Instructions
- In a large pan, heat up the oil over a medium heat, add the peeled and chopped onion, and fry it until golden.
- Add the beef and use a wooden spoon to break the meat until it's no longer pink.
- Leave it to cook for a further 5 minutes or until the meat browns lightly.
- Add the peeled and chopped garlic and pepper.
- Give everything a good stir, then add the orzo and chopped tomatoes.
- Pour over the stock, place a lid on the pan, and leave it to cook until the liquid is mostly evaporated, and the orzo is cooked.
- Add the oregano, parmesan, tomato paste, salt and pepper, and stir.
- Garnish with fresh parsley.
Video
Notes
- Orzo might look more like rice, but since it's actually pasta, it must not be rinsed before cooking, just add it straight to the pan as it is.
- If you added more broth than it was needed, and the orzo is already cooked, but there is still some liquid in the pan, just remove the lid, and slightly increase the heat, the liquid will evaporate a lot faster.
Nutrition
Calories: 475kcal | Carbohydrates: 35g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 888mg | Potassium: 584mg | Fiber: 3g | Sugar: 4g | Vitamin A: 982IU | Vitamin C: 41mg | Calcium: 88mg | Iron: 3mg