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Suggest a better descriptionBrown the ground beef and onion in a large pot over medium-high heat until fully cooked, about 6 minutes.
Add the whole can of tomato paste, kosher salt (1 teaspoon), black pepper to taste, ground cinnamon (1/4 teaspoon), and dried spearmint (1 heaping teaspoon).
Stir to coat the meat in the tomato paste and spices and cook until tomato paste begins to brown, about two minutes.
Add the four cups of water; bring to a boil.
Add orzo (1 cup); stir, cover, and simmer on low, stirring occasionally, until orzo is cooked (approximately 20 minutes).
Serve with grated Romano cheese and chopped fresh mint or parsley, and a drizzle of olive oil, if desired.
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Serving Size: 1 (1804g) | ||
Recipe Makes: 1 | ||
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Calories: 1786 | ||
Calories from Fat: 670 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.5g | 99 % | |
Saturated Fat 27.7g | 139 % | |
Monounsaturated Fat 30.6g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 477.2mg | 147 % | |
Sodium 580.2mg | 20 % | |
Potassium 3492.6mg | 92 % | |
Total Carbohydrate 159.3g | 47 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 151.7g | ||
Protein 118.2g | 169 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1786
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