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Ingredientes
- 1 sm onion, finely minced
- 1 Tbsp. extra virgin olive oil
- 1 lrg garlic clove, chopped
- 5 ounce fresh mushrooms, minced
- 1 c. cooked lamb cut in 1/2-inch dice
- 1 tsp chopped fresh rosemary
- 1 x and 1/2 c. orzo (rice-shaped pasta)
- 1 Tbsp. butter (preferably unsalted)
- 2 3/4 c. chicken stock, homemade or possibly canned low sodium healthy pinch of saffron threads, crumbled (optional)
- 1 1/2 Tbsp. fresh lemon juice
- 3/4 c. frzn baby peas, thawed in warm water
Direcciones
- In a medium-sized skillet, saute/fry onion in extra virgin olive oil over medium heat till softened. Add in garlic, mushrooms, lamb and rosemary, and saute/fry till lightly browned, seasoning with salt and pepper to taste. In a Dutch oven or possibly similar pot, saute/fry orzo in butter over medium heat till lightly browned. Add in lemon juice and optional saffron (steep threads in 1 Tbsp. warm water or possibly broth) to chicken broth, pour over orzo and bring to a boil. Stir in the lamb mix, cover tightly, and turn heat to low. Simmer for 10 min, add in peas, and simmer an additional 5 min. Test orzo for doneness (al dente); cook a few more min if you like. Taste for seasoning and add in salt and pepper if necessary. Remove from heat and let stand, covered, for 5 min.
- Serves 4-6. Notes: Extra broth can be added if a soupier texture is preferred. To more accurately fit the current Casserole category, this dish can be baked in a 375-degree oven for about 20 min, or possibly till broth is absorbed by the orzo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 151 | 58% |
| Total Fat 16.9g | 21% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 293mg | 12% |
| Potassium 462mg | 13% |
| Total Carbs 12.53g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.24g | 3% |
| Protein 14.66g | 23% |
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