Comforting Ground Beef Orzo (Print Version)

Savory ground beef and orzo simmered with vegetables in tomato broth.

# What You'll Need:

→ Proteins

01 - 1 pound ground beef

→ Pasta & Grains

02 - 1 cup orzo pasta

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 bell pepper (red or green), diced
05 - 1 can (14.5 ounces) diced tomatoes with juice
06 - 1 cup frozen peas
07 - Fresh parsley, chopped for garnish

→ Aromatics

08 - 2 cloves garlic, minced

→ Liquids

09 - 2 cups beef broth

→ Herbs & Spices

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Cheese

14 - 1/4 cup grated Parmesan cheese

→ Oils

15 - 2 tablespoons olive oil

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, approximately 3-4 minutes.
02 - Stir in minced garlic and diced bell pepper, sautéing for an additional 2-3 minutes until bell pepper begins to soften.
03 - Increase heat to medium-high. Add ground beef and cook until browned, breaking it apart with a spatula, approximately 5-7 minutes. Drain excess fat if necessary.
04 - Add diced tomatoes with juice, beef broth, dried oregano, dried basil, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes uncovered.
06 - Add orzo pasta, stirring to combine. Cover and cook for 10-12 minutes until orzo is tender and most liquid is absorbed, stirring occasionally to prevent sticking.
07 - Fold in frozen peas and cook for an additional 2-3 minutes until heated through.
08 - Remove from heat. Stir in grated Parmesan cheese until melted and fully incorporated.
09 - Serve immediately while hot, garnished with fresh chopped parsley.

# Top Tips:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking itself.
  • The orzo soaks up all the savory tomato broth and tastes like tiny pillows of comfort.
  • Its flexible enough to handle whatever vegetables are lurking in your crisper drawer.
  • Leftovers taste even better the next day when the flavors have had time to meld together.
02 -
  • Stir the orzo every few minutes once its in the pan, or it will clump together and stick to the bottom.
  • Dont skip draining the beef if it releases a lot of fat, or the finished dish will feel greasy instead of rich.
  • Taste before you add the Parmesan, because the cheese is salty and you might not need as much seasoning as you think.
03 -
  • Toast the orzo in the skillet for a minute before adding the broth to give it a nutty, deeper flavor.
  • Use a skillet with a tight fitting lid so the orzo steams properly and cooks evenly without drying out.
  • Let the dish rest for five minutes after you turn off the heat so the orzo finishes absorbing the liquid and the flavors settle in.
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