five oz. (about 3/4 cup) whole wheat orzo
two cups low sodium beef broth
one Tbs. olive oil
one large, sweet onion, finely chopped
three cloves garlic, finely chopped
one red bell pepper, finely chopped
one lb. ground sirloin
one tsp. ground cinnamon
one tsp. ground cumin
1/2 tsp. cayenne pepper
one can chopped tomatoes
three Tbs. tomato paste
1/4 cup water
three scallions, thinly sliced
crumbled reduced fat feta cheese
Bring broth to a boil in a medium saucepan. Add orzo and cook according to package directions. You can use lightly salted water instead of the broth, but I like the added hit of flavor.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, bell pepper and sauté until onion is soft and translucent (about five minutes). Add sirloin, sprinkle with spices and cook, using a metal spoon to break the meat up, until only a little pink remains (about three minutes). Add the canned tomatoes with juice, tomato paste, and water, lower heat to medium and simmer about ten minutes or until sauce is thick and flavorful.
Strain broth from orzo and divide evenly into four bowls, spoon meat-sauce over the orzo, then top with scallion and as much feta as you desire. Sit down at a table, tuck a napkin in your lap, and enjoy!