Beef Orzo Skillet

It’s not very exciting, it’s true, but this is the kind of workaday meal that’s scarcely any slower than Hamburger Helper but a lot less processed. Roommates liked it a lot; I thought it was okay, though I’d like some more complex seasoning. And cheese. Always cheese. This suffered from lack of cheese, which I just forgot to add at the end. I think a splash or two of Worcestershire might also help the beefy taste… and maybe some tomato paste… so those are my suggestions. Cheese, Worcestershire, tomato paste.

This came together in around half an hour plus thaw time, but thaw time can hardly be counted. Just actually put stuff in the fridge the night before and all should be well.

Beef Orzo Skillet, from

1 lb. ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with Italian spices
1 1/2 c. beef broth
1/2 tsp. dried oregano or 1 tsp. fresh oregano
1 c. orzo pasta (about 8 oz.)
8-10 oz. frozen spinach, thawed, drained and squeezed dry
salt and pepper to taste

Heat a skillet over medium-high heat. Add beef and salt assertively. Brown for approximately the amount of time it takes to chop 1 medium onion while swearing because you meant to do so before you put the beef on, then add the onion. While that’s softening, mince the garlic, open the can of tomatoes and measure the beef broth. When the onions are of a softness that you like, add the garlic and stir around for a couple minutes so it smells delicious; then add the tomatoes, the beef broth and the oregano. Bring that to a boil, stir in the orzo, reduce the heat and cover for 12ish minutes, until the orzo is cooked to your liking. Meanwhile, squeeze the crap out of the spinach — use a cloth if you have it. It works SO MUCH BETTER than squishing it against the edge of the colander. SO MUCH. I had no idea. When the orzo is done, break up the squoze spinach and stir it in. Give that just enough time to heat through and serve! With grated Parmesan or something! Don’t forget the cheese, you will be sad.


~ by iliadawry on 11 September 2012.

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