Orzo with Lamb, Olives and Feta

½ cupOrzo pasta, preferably whole wheat
½ poundLean ground lamb (beef or turkey may be substituted)
2 TablespoonsStella Cadente L'Autunno Blend Extra Virgin Olive Oil
1Large onion, finely chopped
2Cloves garlic, minced
¼ teaspoonGround cinnamon
¼ teaspoonFresh rosemary, chopped
PinchCrushed red pepper (optional)
128-ounce can crushed tomatoes
16-oounce bag baby spinach
½ cupPitted black or green olives, chopped
¼ teaspoonFreshly ground black pepper, or to taste
¼ cupFeta cheese, crumbled
To tasteStella 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.

Yield: 4 servings

Chef: Julia Conway

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