Beefy orzo with a side of brussels sprouts salad. It’s what’s for dinner.
By Julie Brinkley
Wondering what to make for dinner?
This beefy orzo served with a side of Brussels sprouts salad will have you back on track in no time.
It’s so good!
Click here to watch a video on how it’s made.
Here’s what you need for the beefy orzo:
1 lb. lean ground beef
1 medium yellow onion, diced
3 cloves garlic
1 ½ tbsp Italian seasoning blend
14 oz. can diced tomatoes
1 cup beef stock
2 tbsp of soy sauce
1 cup of orzo
HOW TO MAKE IT
Cover and cook for 8 minutes
Add ¾ cup parmesan cheese and ½ cup of heavy cream.
Season with black pepper and red pepper flakes.
Add in a bag of baby spinach. Cover and cook two to three additional minutes.
Top with extra parmesan and serve.
Brussels sprout salad
For the dressing:
4 tbsp olive oil
Juice of 1 lemon
Zest of one lemon
2 tbsp capers
2 cloves garlic
1 ½ tbsp maple syrup
2 tsp Dijon
¾ tsp salt
1 tsp oregano
½ tsp pepper
¼ cup Parmesan cheese
1 tbsp water
For walnuts
¾ cup walnuts
½ tbsp olive oil
½ maple syrup
1 tbsp rosemary
¼ tsp salt
¼ tsp paprika
For salad
1 lb. brussel sprouts
¾ cup grapes
½ cup shaved parmesan
½ cup chopped dates
½ cup red onion
Salt and pepper
The soy sauce in the beefy orzo caught my attention since it isn't typical in an Italian-leaning dish, and I'm curious whether it's mainly there for salt or for a deeper umami note alongside the parmesan. Also, with the orzo cooking right in the tomato and stock mixture, does the timing need adjusting if someone prefers it saucier rather than fully absorbed? The brussels sprouts salad with grapes and dates sounds like a smart contrast.
Related resource: https://collagemaker.org/