Ingredients
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1 lb lean ground beef
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1 cup orzo pasta
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes with herbs
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2 cups low-sodium beef broth
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2 cups fresh spinach (or other greens)
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1 tsp Italian seasoning (basil, oregano, thyme)
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1 tbsp olive oil
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Salt and pepper, to taste
Instructions
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Chop the onion and mince the garlic.
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Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
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Add the ground beef, season with salt and pepper, and cook until browned, about 6–8 minutes. Break up the meat with a spoon as it cooks.
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Stir in the minced garlic and cook for 1 minute until fragrant.
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Add the diced tomatoes with herbs. Stir well and let the mixture simmer for 2–3 minutes.
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Add the orzo and beef broth. Stir everything together and bring to a boil.
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Reduce the heat to low, cover, and let it simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
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Stir in the fresh spinach and Italian seasoning. Cook for 1–2 minutes until the spinach wilts.
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Taste and adjust seasoning if needed.
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Serve warm with optional garnish of fresh parsley or a squeeze of lemon juice.
Notes
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Substitute ground beef with turkey, chicken, or plant-based protein if preferred.
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Spinach can be replaced with kale, chard, or zucchini.
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To make it vegetarian, use vegetable broth and lentils or mushrooms instead of beef.
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For extra flavor, try adding smoked paprika or crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes