Beefed Up Spanish Orzo Food
BEEFED-UP SPANISH ORZO
Make and share this Beefed-Up Spanish Orzo recipe from Food.com.
Provided by yooper
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook orzo according to package directions; drain, and set aside.
- Meanwhile, in a large skillet, heat oil over high heat.
- Add beef, mushrooms, onion, garlic powder, and black pepper.
- Cook for 8-10 minutes, or until vegetables are tender and beef is no longer pink, stirring frequently.
- Add cooked orzo, spaghetti sauce, and salsa.
- Reduce heat to low and cook 3 to 5 minutes, or until heated through, stirring frequently.
- Garnish with olives and serve.
Nutrition Facts : Calories 927.5, Fat 30.8, SaturatedFat 8.6, Cholesterol 77.1, Sodium 1483.3, Carbohydrate 118.4, Fiber 6.7, Sugar 25, Protein 43.2
HERBED ORZO WITH FETA
Steps:
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
- Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
BEEF & ORZO MEDITERRANEAN STYLE
Quick-fix skillet supper with orzo pasta, ground beef, spinach, oregano, and tomatoes. So easy to make, great for those nights when you don't feel like cooking, but don't want fast food.
Provided by Matthew Molus
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
- Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
- Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.
Nutrition Facts : Calories 525.2, Fat 16.6, SaturatedFat 7.1, Cholesterol 84.7, Sodium 954.1, Carbohydrate 53.6, Fiber 5.8, Sugar 6, Protein 39.9
BEEF AND ORZO SKILLET
Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.
Nutrition Facts : Calories 368 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 946mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein.
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BEEFED-UP SPANISH ORZO RECIPE | CDKITCHEN.COM
Meanwhile, in a large skillet, heat oil over high heat. Add beef, mushrooms, onion, garlic powder, and black pepper. Cook 8-10 minutes, or until vegetables are tender and beef is no longer pink, stirring frequently. Add cooked orzo, spaghetti sauce, and salsa. Reheat heat to low and cook 3-5 minutes, or until heated through, stirring frequently.
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