Tomato Mince Orzo

Ingredients

• 500 g Beef mince
• 200 g Orzo
• 1 Medium onion, finely chopped
• 2 Cloves garlic clove, minced
• 1 Carrots (raw)
• 100 g Peas or corn (optional)
• 400 g Crushed tomatoes (canned)
• 1 tbsp Olive Oil
• 1 Salt
• 1 black pepper
• 1 Chilli / jalapeño / orange peri‑peri (optional, to taste)
• 1 Lime juice
• 1 Yoghurt and feta (optional topping)

Method

1. 0

   Heat olive oil in a large pan over medium‑high heat. Add the beef mince and cook, breaking it up, until well browned. Season with salt and pepper.

2. 1

   Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and diced carrot (if using) and cook for another 2–3 minutes.

3. 2

   Pour in the tin of chopped tomatoes and stir to combine. Add a small amount of chilli, jalapeño or orange peri‑peri if you want gentle spice. Simmer for 5–10 minutes until the sauce thickens and tastes rich. Stir in peas or corn in the last few minutes if using.

4. 3

   While the sauce simmers, cook the orzo in a separate pot of salted boiling water according to packet instructions (about 8–10 minutes) until just tender. Drain, reserving a splash of cooking water.

5. 4

   Tip the cooked orzo into the tomato mince pan and stir well. Add a splash of orzo cooking water if you prefer a looser sauce, or cook for a few extra minutes if you want it thicker. Taste and adjust salt, pepper and spice.

6. 5

   Serve in bowls. Optionally finish with a squeeze of lime and a spoon of yoghurt with crumbled feta on top for extra creaminess and brightness.

Nutrition Facts