Ingredients
1 lb ground beef (90% lean)
1 cup dry orzo pasta
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
2.5 cups beef broth
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp dried oregano
Salt and black pepper to taste
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Instructions
Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess grease.
Step 2: Add the diced onion to the skillet with the beef and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the dry orzo pasta to the pan and stir constantly for 2 minutes to toast the grains slightly, which enhances the flavor of the greek beef orzo pasta.
Step 4: Pour in the crushed tomatoes, beef broth, cinnamon, cloves, oregano, salt, and pepper. Stir well to combine and bring the mixture to a boil.
Step 5: Reduce the heat to low, cover the pan, and simmer for 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Step 6: Remove from heat and let it sit for 2 minutes. Stir in half of the feta cheese and the fresh parsley. Serve hot, topped with the remaining feta.
Notes
If the pasta seems too dry before the orzo is fully cooked, add an extra 1/4 cup of broth. For best results, use high-quality Greek feta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 485 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: greek beef orzo pasta, one pot meals, mediterranean dinner, giouvetsi, easy pasta recipes
