Description
This Greek Beef Orzo Pasta is a hearty and flavorful dish combining tender ground beef, tender orzo pasta, savory diced tomatoes, and classic Mediterranean ingredients like Kalamata olives and crumbled feta cheese. Perfect for a weeknight dinner, this recipe is cooked on the stovetop in a skillet, offering a comforting meal with a Greek twist, garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Meat and Pasta
- 1 lb (450 g) ground beef
- 1 cup (200 g) orzo pasta
Vegetables and Aromatics
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz or 400 g) diced tomatoes
Dairy and Olives
- 1 cup (about 150 g) crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and sliced
Oils and Seasonings
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Liquids
- 2 cups (480 ml) water or beef broth
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Prepare ingredients: Gather all your ingredients. Dice the red onion and mince the garlic cloves to have them ready for cooking.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3-4 minutes until it becomes translucent. Then add the minced garlic and stir for about 1 more minute until fragrant.
- Cook ground beef: Add the ground beef to the skillet, breaking it up with a spatula as it cooks. Season with salt, pepper, and dried oregano. Cook until the beef is fully browned, approximately 5-7 minutes. Drain off excess fat if needed.
- Cook orzo: Meanwhile, cook the orzo pasta separately according to the package instructions. Drain and set aside once done.
- Combine ingredients: Stir the diced tomatoes with their juice into the skillet containing the browned beef. Add the cooked orzo pasta and mix everything well to combine.
- Simmer: Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, so the flavors meld together.
- Add olives and feta: Fold in the sliced Kalamata olives and crumbled feta cheese, reserving some feta for garnish. Cook for an additional 2-3 minutes until everything is heated through.
- Garnish and serve: Remove the skillet from heat, transfer the dish to a serving plate or bowl, and garnish with the remaining crumbled feta and chopped fresh parsley. Serve warm and enjoy!
Notes
- You can substitute beef broth for water to add more flavor to the orzo as it cooks.
- Adjust salt carefully because feta and olives are naturally salty.
- For a lighter version, use lean ground beef or substitute with ground turkey.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This dish pairs well with a crisp green salad or steamed vegetables.
