Beef Orzo And Rice Recipes
BEEF AND ORZO SKILLET
Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! -Margie Williams, Mt. Juliet, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.
Nutrition Facts : Calories 368 calories, Fat 8g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 946mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 25g protein.
BEEF ORZO AND RICE
Make and share this Beef Orzo and Rice recipe from Food.com.
Provided by Erv Kosch
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a 12" pan heat the Olive Oil on medium.
- Add the Long Grain White Rice, and Orza and stir in the pan until most of the Orzo is lightly brown.
- Slowly add the Water, White Wine, and the rest of the ingredients. At this step you can add in additional vegetables or par-cooked meat.
- Cover and continue to heat on medium until the mixture comes to a rolling boil.
- Reduce heat to low and cook covered for 10-12 minutes or until most of the liquid has been adsorbed.
- Move the pan to a cool burner or hot mat and let the food absorb the rest of the liquid for 5 minutes.
Nutrition Facts : Calories 292.6, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.4, Sodium 580.1, Carbohydrate 40, Fiber 1.5, Sugar 2.4, Protein 5
BEEF & ORZO MEDITERRANEAN STYLE
Quick-fix skillet supper with orzo pasta, ground beef, spinach, oregano, and tomatoes. So easy to make, great for those nights when you don't feel like cooking, but don't want fast food.
Provided by Matthew Molus
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
- Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
- Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.
Nutrition Facts : Calories 525.2, Fat 16.6, SaturatedFat 7.1, Cholesterol 84.7, Sodium 954.1, Carbohydrate 53.6, Fiber 5.8, Sugar 6, Protein 39.9
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- In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt. Cook the onion until it just begins to soften, about 2-3 minutes. Add in the rice and orzo and cook while stirring constantly for 2 minutes. Add the garlic and cook until fragrant, about 60 seconds.
- Pour in the broth, give everything a good stir, and bring to a boil. Once boiling, reduce the heat to low and cover the pan with the lid. Cook until the rice and orzo are tender, about 20-22 minutes. Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
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