Best Beef Orzo Mediterranean Style Recipes

SAVORY MEDITERRANEAN ORZO

Savory Mediterranean Orzo image

If you like to celebrate the season by sampling flavors from around the world, you'll love this Mediterranean side. The yellow summer squash, roasted red peppers and spinach yield specks of eye-popping color that makes this dish festive.-Kristi Silk, Ferndale, Washington

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 11

Ingredients

4 cups reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1 medium onion, finely chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cups (8 ounces) crumbled feta cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) roasted sweet red peppers, drained and chopped
1 small yellow summer squash, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, bring broth to a boil. Stir in orzo; cook over medium heat for 6-8 minutes or until tender. Remove from the heat., In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir into orzo mixture. Stir in 1 cup cheese, spinach, red peppers, squash, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 233 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CILANTRO BEEF ORZO

Cilantro Beef Orzo image

This is one of my favorite main dish orzo recipes. Quick and easy to make (always good for weeknight dinners), and it reheats well. It's actually not bad cold, either. Adapted from a Betty Crocker website recipe.

Provided by Muffin Goddess

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups beef broth
1 1/2 cups uncooked orzo pasta (9 ounces) or 1 1/2 cups rosamarina pasta (9 ounces)
1 (11 ounce) can vacuum-packed whole kernel corn, undrained (such as Green Giant)
1 (4 ounce) can diced green chilies, undrained
1 (10 ounce) can Ro-tel Mexican festival tomatoes, drained (if you don't like spicy, you can omit the tomatoes or use a less-spicy type)
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/2 lb extra-lean beef, sliced (such as stirfry beef)
1 medium bell pepper, cut into strips (optional)
1/4 cup chopped fresh cilantro
1/4 cup sliced black olives (optional)

Steps:

Combine broth, pasta, corn, chilies and tomatoes in a 2-quart saucepan. Heat to boiling, then reduce heat.
Cover and simmer for approximately 10 minutes, or until pasta is al dente.
Remove from heat and let stand until nearly all the liquid is absorbed.
While pasta is cooking, spray a 10-inch skillet with cooking spray. Add oil and heat over medium high heat. Saute sliced beef and bell pepper (if using) in oil for about 5 minutes, stirring occasionally, until beef is browned to your liking.
Stir beef and peppers into pasta mixture, then mix in cilantro and black olives (if using).
Serve.

Nutrition Facts : Calories 731.3, Fat 44.7, SaturatedFat 17.5, Cholesterol 56.2, Sodium 1570.2, Carbohydrate 66.3, Fiber 4, Sugar 4.5, Protein 17.8

GREEK BEEF AND ORZO

Greek Beef and Orzo image

The coolness of the yogurt nicely complements the spiciness in this Mediterranean dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 23m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound lean ground beef
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 medium celery stalk, sliced (1/2 cup)
1/2 cup uncooked orzo or rosamarina pasta
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup plain low-fat yogurt

Steps:

Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
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.

Nutrition Facts : Calories 340, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg