Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup orzo pasta
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute ground lamb for a more traditional Greek flavor, or use vegetable broth to make it vegetarian-friendly by swapping in mushrooms for the beef.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and garlic to the skillet and sauté until the onion becomes translucent, about 3 minutes. This step always reminds me of helping my abuela in the kitchen, the aroma bringing back memories of her delicious stews.
- Stir in the oregano, thyme, and cinnamon, allowing the spices to coat the beef and onion mixture thoroughly.
- Add the orzo pasta, beef broth, and diced tomatoes (with their juice). Stir to combine, ensuring the orzo is submerged in the liquid. Bring to a simmer.
- Cover the skillet and let the mixture simmer for about 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once cooked, stir in the Kalamata olives, crumbled feta cheese, and lemon juice. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. I love how the parsley adds a pop of color and freshness, much like the vibrant meals from my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International