Orzo with Lamb, Olives & Feta for Two

Orzo with Lamb, Olives & Feta for Two

Sure, orzo is good in soup, but there’s no need to stop there. Here it’s a base for a bold blend of spices, tomato sauce and flavorful ground lamb. The optional pinch of crushed red pepper will add the heat that many crave.

Nutirion Profile: High Potassium Low Cholesterol Low Sodium

Serves Prep Time Total Time
2 30 min 30 min



  • 1/2 cup orzo
  • 4 ounces lean ground lamb, or ground beef or ground turkey
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crumbled dried rosemary, or oregano
  • Pinch of crushed red pepper, (optional)
  • 1 8-ounce ca no-salt-added tomato sauce
  • 1 tablespoon pitted, chopped black olives
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper, or to taste
  • 2 tablespoon crumbled feta cheese

Cooking Instruction

Step 1

Bring a large saucepan of water to a boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.

Step 2

Meanwhile, cook lamb (or beef or turkey) in a medium nonstick skillet over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl. Clean and dry the pan.

Step 3

Add oil to the pan and heat over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute. Add the lamb (or beef or turkey) and tomato sauce; cook, stirring occasionally, until the sauce is thickened, 5 to 7 minutes. Remove from the heat and stir in olives, salt and pepper. Toss the orzo with the sauce. Serve garnished with feta.


  • Serving: Per serving
  • Calories: 452
  • Carbohydrates: 56g
  • Fat: 17g
  • Protein: 21g
  • Dietary Fiber: 4g
  • Saturated Fat: 6g
  • Monounsaturated Fat: 7g
  • Cholesterol: 46mg
  • Potassium: 699mg
  • Sodium: 403mg
  • Exchanges: 3 starch, 2 vegetable, 1 high fat meat, 1 1/2 fat
  • Carbohydrate Servings: 4