One Pot Creamy Lemon Orzo and Beef

The Wholesome Spoon

Holy moly, it's been so HOT outside. We are loving the sunshine, the pool, and living off cold sandwiches during the day. Come supper time, we are completely famished and ready to get cozy in the air conditioning while enjoying a bowl of something soulful! This One Pot Creamy Lemon Orzo and Beef was extremely easy and totally popping off with flavor. It was so unexpected too. It was tangy and cooling, a little earthy, slightly spicy, and so vibrant! The tender red onions, the fresh dill and arugula, the mushrooms and juicy beef, the lemon punch?! It was just ridiculous. The beef almost gave off hamburger vibes with that little char on there. Light and summery but still comforting!

5 from 1 vote

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Prep Time 15

Cook Time 25

Course Main Course

Cuisine American, Greek Inspired, Mediterranean

Servings

Calories 330 kcal

Equipment

Ingredients

For the one pot creamy lemon orzo and beef:

1 lb. Ground Beef
1 tbsp Olive Oil
1 tbsp Butter
1 cup White Mushrooms sliced
1 Red Onion diced
3 Garlic Cloves minced
½ cup Orzo
1 ¼ cups Chicken Broth
1 Bay Leaf
1 ¼ tsp Salt divided
½ tsp Black Pepper divided
¼ tsp Cayenne Pepper
½ cup Plain Greek Yogurt
½ cup Parmesan Cheese freshly shredded
⅓ cup Milk
2 cups Arugula packed
Zest and Juice From 1 Lemon

For serving:

2 tbsp Dill chopped
Freshly Cracked Black Pepper

Instructions

To make the one pot creamy lemon orzo and beef:

First, wash and prep all of the ingredients and get your mise en place set up.
In a large skillet on medium high heat, brown the ground beef, breaking it up with a spatula as it cooks and pressing down to form some crust on the meat.

This technique creates a char that resembles the flavor of smashburgers!

Season with 1/2 tsp salt and 1/4 tsp black pepper, and when no longer pink, 4-5 minutes, drain, reserving about 1 tbsp of grease in the skillet.
Move to a plate and set aside until ready to use.
In the same pan, melt the butter in the remaining beef grease over medium heat.
Add the mushrooms in a single layer and cook undisturbed for 2- 3 minutes, then flipping once golden and caramelized.
Stir in the onion and garlic, then cook for 2-3 minutes until onions are tender and the garlic is fragrant.
Next, push everything off to the side with the spatula, then add the orzo to the pan, toasting for 1-2 minutes and stirring frequently so it doesn't burn.
Pour in the broth, then add the rest of the seasonings, and the bay leaf, bringing the mixture to a simmer.
Reduce heat to medium low, then simmer 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.
Turn the heat down to low, then add the yogurt, milk, and parmesan cheese, stirring until smooth.
Add the beef and its juices back to the pan, then stir to combine.
Stir in the arugula, lemon juice and zest, removing from heat once the arugula has wilted.

To serve:

Remove the bay leaf and dish into bowls.
Top one pot creamy lemon orzo and beef with chopped dill and freshly cracked black pepper. Serve hot and enjoy!

Nutrition

Serving: 1 cupCalories: 330kcalCarbohydrates: 19gProtein: 23gFat: 1gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 88mgSodium: 635mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 750IUVitamin C: 14mgCalcium: 240mgIron: 2.6mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Easy Weekday One Pot Recipes, Greek Inspired Dinner, Recipes with Orzo, Skillet Meals with Ground Beef, What to make with arugula

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