Lamb & Orzo Mediterranean Style
|Lean ground lamb||1 Pound|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned tomatoes||1 Pound (1 Can)|
|Chicken bouillon cube||1|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dry rice shaped pasta||8 Ounce (1 Cup)|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
Sprinkle salt into a wide frying pan over medium-high heat.
Crumble lamb into pan and cook, stirring often, until meat begins to brown (3 to 5 minutes).
Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown (about 5 minutes).
Spoon off and discard excess fat.
Add garlic, tomatoes (break up with a spoon) and their liquid, bouillon cube, water, oregano, and pepper.
Bring mixture to a boil, stirring to dissolve bouillon cube; then stir in pasta.
Reduce heat, cover, and boil gently, stirring once or twice, until pasta is just tender to bite (10 to 12 minutes; or time according to package directions).
Meanwhile, squeeze as much liquid as possible from spinach.
Stir spinach into pasta mixture just until heated through.