Ground Beef Orzo with Feta: Ready in 30 Minutes

Instructions:

1. Heat the olive oil in your skillet over medium high heat. Add the 1 lb lean ground beef, breaking it apart with your wooden spoon. Cook for 5-7 minutes until the meat is browned and starts to sizzle. Don't be afraid to let it get a little crispy in spots; that’s where the flavor lives.
2. Reduce the heat to medium and stir in the diced onion. Sauté for 4 minutes until the onion is translucent and soft. Add the minced garlic and the 1 tsp dried Italian seasoning, stirring constantly for 1 minute until the kitchen smells like an Italian trattoria.
3. Push the meat and onion mixture to the edges of the pan, clearing a space in the center. Add the 1 tbsp tomato paste to the clearing. Cook for 2 minutes until the paste darkens to a deep rust color. This removes the raw edge and sweetens the tomato.
4. Add the 1.5 cups dry orzo directly into the pan with the beef and aromatics. Stir for 2-3 minutes until the grains are coated in fat and smell nutty. You should see some of the orzo grains turning a light golden brown.
5. Pour in the 3 cups beef broth, 1/2 cup tomato sauce, and 1/2 tsp red pepper flakes. Use your spoon to scrape any browned bits off the bottom. Bring to a boil, then reduce to a simmer.
6. Cover the pan and cook for 10-12 minutes, stirring once or twice to prevent sticking. Cook until the orzo is tender but still has a slight resistance. You want most of the liquid absorbed, leaving behind a thick, glossy sauce.
7. Remove the lid and stir in the 2 cups baby spinach. Stir for 1 minute until the leaves are wilted and bright green. The residual heat is more than enough to cook the spinach without turning it to mush.
8. Turn off the heat and fold in the 1/2 cup parmesan cheese. Stir until the cheese is fully melted and the sauce looks velvety. Taste and add salt or black pepper as needed. Garnish with fresh parsley before serving.