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Greek Beef and Orzo

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Greek Beef and Orzo
  • Prep 5 min
  • Total 23 min
  • Servings 4
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The coolness of the yogurt nicely compliments the spiciness in this Mediterranean dish.
Jan 16, 2012

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 can (14 oz/398 mL) stewed tomatoes, undrained
  • 1 medium celery stalk, sliced (1/2 cup/125 mL)
  • 1/2 cup (125 mL) uncooked orzo or rosamarina pasta
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground red pepper (cayenne)
  • 1/2 cup (125 mL) plain low-fat yogurt

Steps

  • 1
    Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
  • 2
    Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

Expert Tips

  • Tip 1
    Did You Know? : In Italian, orzo literally means "barley", but it is actually a tiny, rice-shaped pasta.
  • Tip 2
    Purchasing: Find orzo in the pasta aisle at your local grocery store.

Nutrition Information

340 Calories, 17g Total Fat, 26g Protein, 23g Total Carbs

Nutrition Facts

Serving Size: 4 Servings (about 1 1/4 cups each)
Calories
340
Total Fat
17g
Saturated Fat
6g
Cholesterol
65mg
Sodium
660mg
Total Carbs
23g
Dietary Fiber
2g
Protein
26g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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