Best Orzo With Lamb Lima Beans And Feta Recipes

GREEK LAMB AND ORZO

Greek Lamb and Orzo image

This is an easy meal to prepare and it tastes great. You can substitute the lamb with beef if you want. Serve with plain yogurt if desired.

Provided by fire00starter

Categories World Cuisine Recipes European Greek

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound ground lamb
2 (14.5 ounce) cans stewed tomatoes, undrained
1 stalk celery, cut into 1/2 inch pieces
1 cup uncooked orzo pasta
¼ teaspoon salt
¼ teaspoon cayenne pepper
1 clove garlic, minced

Steps:

Heat a large saucepan over medium-high heat. Stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. Stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. Bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 33.6 g, Cholesterol 50.6 mg, Fat 11 g, Fiber 2.5 g, Protein 18.8 g, SaturatedFat 4.4 g, Sodium 445.3 mg, Sugar 6.3 g

ORZO WITH LAMB, LIMA BEANS AND FETA

Orzo with Lamb, Lima Beans and Feta image

Categories Soup/Stew Herb Lamb Pasta Tomato Stew Feta Lima Bean Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 onions, chopped
3 large garlic cloves, chopped
2 1/4 pounds lamb stew meat, cut into 3/4-inch pieces
3/4 cup dry white wine
1 28-ounce can peeled tomatoes
1 14 1/2-ounce can peeled tomatoes
1 1/2 10-ounce packages frozen baby lima beans (about 3 cups), thawed
5 tablespoons chopped fresh marjoram or 5 teaspoons dried
1 1/2 pounds orzo (rice-shaped pasta; also called riso)
6 ounces feta cheese, crumbled

Steps:

Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.