Easy Manestra

Heat a tablespoon of olive oil in a large skillet over medium heat. Add 1 diced yellow onion to the skillet and cook until softened, 4-5 minutes.

Add 1 pound of ground beef or your meat of choice, breaking it up as it cooks. For a vegetarian option, leave out the meat and use vegetable broth.

Cook the meat until no longer pink and drain any excess grease. Add 3 cloves of minced garlic, 1 teaspoon of dried oregano, salt, and pepper to taste, and cook just until fragrant, about 1-2 minutes.

Add 1 cup of dry uncooked orzo to the skillet and sauté for 2–3 minutes. This will help the orzo toast slightly, deepen its flavor, and keep it from becoming mushy as it cooks. Toasting coats the grains in a bit of fat, which helps them stay separate and gives the finished dish a richer, nuttier taste.

Add 3 cups of broth and 1 can of crushed tomatoes or tomato sauce; I used tomato sauce in the photos. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 15 minutes.

After the orzo has cooked and the sauce has thickened, give everything a good stir and check the texture. If the mixture looks too thick, splash in a little extra broth or water until it reaches the consistency you like. If it’s still a bit loose, let it simmer for a few more minutes so the orzo can absorb more liquid. Taste and adjust the seasoning with salt, pepper, and red pepper flakes if using. When the orzo is tender, and the sauce is rich and silky, remove it from the heat and let it rest for 5 minutes — this helps it thicken just a bit more. A sprinkle of grated cheese and parsley on top is a perfect finishing touch.

Enjoy!

Check out our delicious Artichoke Hummus recipe, Mediterranean Rainbow Salad, and easy homemade Pita Bread.