Recipes

Orzo with Lamb, Olives and Feta

Posted by Administrator on March 19, 2012 in Pasta & Rice

Yield: 4 servings

    ½ cup orzo pasta, preferably whole wheat
    ½ pound lean ground lamb (beef or turkey can be substituted)
    2 tablspoons Stella Cadente L'Autunno Blend EVOO
    1 large onion, finely chopped
    2 cloves garlic, minced
    ¼ teaspoon ground cinnamon
    ¼ teaspoon chopped fresh rosemary
    Pinch of crushed red pepper (optional)
    1- 28 ounce can crushed tomatoes
    1- 6 ounce bag baby spinach
    ½ cup pitted black or green olive of your choice, chopped
    ¼ teaspoon freshly ground black pepper, or to taste
    ¼ cup crumbled feta cheese
    Stella Cadente Rosemary Olive Oil

Bring a large saucepan of water to boil. Cook 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 and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Stir in meat and 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 feta and drizzled with Stella Cadente Rosemary Olive Oil.
Adapted from the California Olive Industry Homecooks, 2007