CILANTRO ORZO AND BEEF
Fresh southwestern flavors make this extra-lean beef dish a tasty and simple solution to the "What's for dinner?" question.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Number Of Ingredients 8
Steps:
- Mix broth, pasta, corn and chilies in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is just tender; remove from heat. Let stand about 5 minutes or until almost all liquid is absorbed.
- While pasta mixture is cooking, spray 10-inch nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Cook beef and bell pepper in oil about 5 minutes, stirring occasionally, until beef is brown.
- Stir beef mixture into pasta mixture. Stir in cilantro.
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.
CILANTRO ORZO AND BEEF
I got this recipe from About.com and thought it should be listed in this database. It's inexpensive, tastes fantastic and is low-fat to boot!
Provided by Mystel
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pour broth, orzo, corn and chilies in a 2-quart pan. Heat to a boiling. Reduce heat, cover and simmer for 10 minutes; remove from heat. Let stand about 5 minutes.
- While the pasta is cooking, heat oil in a non-stick skillet over medium-high heat. Cook beef and bell pepper for about 5 minutes, until beef is brown.
- Stir beef and bell pepper into the pasta mixture and add cilantro.
Nutrition Facts : Calories 237, Fat 3.1, SaturatedFat 0.6, Sodium 641.9, Carbohydrate 45.1, Fiber 3.2, Sugar 4, Protein 9
CILANTRO BEEF ORZO
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
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
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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