Greek Lamb and Orzo

 

1

pound ground lamb or beef

2

cans (16 ounces each) stewed tomatoes, undrained

1

medium stalk celery, cut into 1/2-inch pieces

1

cup uncooked rosamarina (orzo) pasta (3 ounces)

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

Plain yogurt, if desired

• 1 Cook lamb in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in tomatoes, celery, pasta, salt and red pepper. Heat to boiling; reduce heat to low.
• 2 Cover and simmer about 12 minutes, stirring frequently, until tomato liquid is absorbed and orzo is tender. Serve with yogurt.