Chef's Corner

  • 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