Tomato-Lamb Orzo

Makes 8 servings

Orzo is small, rice-shaped pasta that can be found at any market. I love orzo because it's small, easy to cook, and easy to store, and you don't have the hassle of breaking the pasta into bite-sized pieces. I like to use whole wheat orzo for this recipe, if I can find it. You can refrigerate the leftovers of this dish for 3 to 4 days or freeze them in single-serving portions for up to 3 months.

4 tablespoons olive oil
2 pounds lamb, cubed
1/2 cup chopped zucchini
1/2 cup chopped green beans Vi cup peas
1 cup canned chopped tomatoes
4 tablespoons tomato sauce
2 cups cooked orzo (follow package instructions)
1/2 cup brewer's yeast

1. In a large saucepan, heat the olive oil over medium heat. Saute the lamb in the oil until brown on the outside
    and cooked to medium (pale pink) on the inside, about 15 to 20 minutes.

2. Add the zucchini, green beans, and peas and saute for 5 minutes.

3. Add the tomatoes and tomato sauce, turn down the heat, cover, and simmer for 10 minutes.

4. Check the meat to make sure that it is cooked through. Remove from heat, stir in the cooked orzo and brewer's
    yeast, and serve warm or at room temperature.





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