Manestra (simple Greek orzo comfort food)
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
486 kcal
-
Course
Main Course
-
Cuisine
Greek
Manestra (simple Greek orzo comfort food)
Description
Manestra (simple Greek orzo comfort food) centers on ground beef cooked with tomato paste, onion, cinnamon, and spearmint, which infuse the dish with warm, aromatic spices. The tomato paste browns before adding water and orzo, which simmers gently until the pasta softens and thickens the sauce. The combination of savory, slightly sweet, and herbal flavors is characteristic, supported by the balance of tender orzo and meat. This one-pot preparation develops a hearty texture with subtle hints of cinnamon and mint that give it a distinct personality.
The recipe suggests topping servings with freshly grated Romano cheese, chopped mint or parsley, and extra-virgin olive oil for added richness and brightness. These garnishes enhance the overall flavor without overpowering the simple, comforting base. Manestra works well as a standalone meal or as part of a larger Greek-style spread.
For best results, lean ground beef is recommended to prevent excess greasiness; if using fattier meats like lamb or fattier beef, skim excess fat after browning. Ground turkey can be used but benefits from added butter or olive oil when cooking. The method advises simmering the orzo on the back burner to avoid sticking. These notes help maintain the dish’s texture and flavor integrity.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, large
- 1 lb. ground beef or lamb or turkey
- 6 oz. tomato paste
- 1 teaspoon kosher salt plus more if needed
- black pepper to taste
- 1/4 teaspoon ground cinnamon
- 1 heaping teaspoon spearmint or 1 tablespoon fresh chopped mint, dried
- 4 cups water
- 1 cup orzo whole wheat or regular is fine
- Romano cheese optional, romano cheese grated, mint fresh chopped, parsley fresh chopped, all for serving
- mint
- parsley
- extra-virgin olive oil
Instructions
- In a large heavy pot with a lid, such as a Dutch oven, heat the 1 tablespoon olive oil over medium heat. Add the diced 1 large onion and cook until softened and starting to brown, about 3 minutes. Add the 1 lb. ground beef and cook until fully browned, breaking apart as it cooks with a wooden spoon, about 5 minutes.
- Add the 6 oz. tomato paste, 1 teaspoon kosher salt, black pepper to taste, 1/4 teaspoon ground cinnamon, and 1 heaping teaspoon dried spearmint.
- Stir to coat the meat in the tomato paste and spices and cook until tomato paste begins to brown, about two minutes.
- Add the 4 cups water; bring to a boil.
- Add 1 cup orzo; stir, cover, and simmer on low, stirring occasionally, until orzo is cooked (approximately 20 minutes). I recommend doing this on the back burner, which isn't as hot, to prevent the orzo from sticking to the pot too much.
- Serve with grated romano cheese, fresh chopped mint or parsley, and/or extra-virgin olive oil, for serving, if desired.
Notes
- Use lean ground beef to avoid greasiness; skim excess fat when using lamb or fattier beef.
- Add a tablespoon of butter or olive oil when cooking ground turkey for moisture.
- Simmer orzo on a low heat setting to prevent it from sticking to the pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1121mg | 47% |
| Potassium | 1010mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 892IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
