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Lamb & Orzo Mediterranean Style Recipe
|Lean ground lamb||1 Pound|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned tomatoes||1 Pound (1 Can)|
|Chicken bouillon cube||1|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dry rice shaped pasta||8 Ounce (1 Cup)|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 2886 Calories from Fat 1259
% Daily Value*
Total Fat 140 g215.4%
Saturated Fat 63 g314.9%
Trans Fat 0 g
Cholesterol 413.5 mg137.8%
Sodium 4463.5 mg186%
Total Carbohydrates 246 g82.1%
Dietary Fiber 29.5 g117.9%
Sugars 23.5 g
Protein 159 g318%
Vitamin A 606.9% Vitamin C 248.1%
Calcium 168.6% Iron 152.1%
*Based on a 2000 Calorie diet
Crumble lamb into pan and cook, stirring often, until meat begins to brown (3 to 5 minutes).
Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown (about 5 minutes).
Spoon off and discard excess fat.
Add garlic, tomatoes (break up with a spoon) and their liquid, bouillon cube, water, oregano, and pepper.
Bring mixture to a boil, stirring to dissolve bouillon cube; then stir in pasta.
Reduce heat, cover, and boil gently, stirring once or twice, until pasta is just tender to bite (10 to 12 minutes; or time according to package directions).
Meanwhile, squeeze as much liquid as possible from spinach.
Stir spinach into pasta mixture just until heated through.