Baked Orzo with Fragrant Lamb
1/2 pound orzo
6 ounces lean ground lamb
1 onion -- chopped
1/4 cup chopped fennel bulb
2 cloves garlic -- minced
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 can crushed tomatoes -- (14 oz)
3 tablespoons tomato paste
1/2 teaspoon ground cinnamon
3 ounces reduced fat feta cheese -- crumbled
2 tablespoons grated parmesan cheese
Preheat oven to 350. Spray a 8 inch square baking dish. Set aside.
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions. Drain and transfer to a large bowl.
Heat a large nonstick skillet over medium high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until browned - 3-4 minutes. Remove lamb with a slotted spoon and transfer to the bowl with the orzo.
Add the onion, fennel, garlic, mint, and oregano to the same skillet. Cook, stirring, until onion begins to soften 3-4 minutes. Add the tomatoes, tomato paste, and cinnamon. Cook until thickens, 6-8 minutes.
Combine the tomato mixture with the orzo and lamb. Stir in the feta and mix well. Pour mixture into the baking pan. Sprinkle top with the parmesan. Bake until hot, 25 minutes.
This recipe serves 6 (1-1/4 cup)
PointsPlus™ Value =
286 Calories; 6 g Fat; 38 g Carb; 20 g Protein; 3 g Fiber