Ingredients
Scale
- 1 lb ground beef (80/20 works great)
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 1/2 cup kalamata olives, pitted and halved
- 3 cloves garlic, minced
- 2 1/2 cups chicken or beef broth
- 2 cups fresh arugula
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh lemon wedges for serving (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet or deep sauté pan over medium-high heat. Add the ground beef and season with salt and pepper.
- Break up the meat with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed, leaving about a tablespoon in the pan.
- Push the beef to the sides of the pan and add the minced garlic to the center. Cook for about 30 seconds until fragrant, then stir it into the beef.
- Add the orzo to the pan and stir it around for about a minute to lightly toast it. This adds a nice nutty flavor.
- Pour in the broth, then add the sun-dried tomatoes, artichoke hearts, kalamata olives, oregano, and red pepper flakes if using. Stir everything together.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Remove from heat and let it sit covered for 2-3 minutes. The orzo will continue to soak up any remaining broth.
- Stir in the fresh arugula and let it wilt from the residual heat. Give everything a good toss.
- Drizzle with the remaining olive oil and season with additional salt and pepper to taste. Serve with lemon wedges on the side for squeezing over the top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
