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Orzo With Lamb, Lima Beans And Feta

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Dutch 1 Servings

INGREDIENTS

3 T Olive oil
2 Onions, chopped
3 Garlic cloves, chopped
2 1/4 lb Lamb stew meat, cut into
3/4-inch pieces
3/4 c Dry white wine
1 28-oz peeled tomatoes
1 14 1/2-oz peeled tomatoes
1 1/2 10-oz frozen baby lima
beans about 3 cups
thawed
5 T Chopped fresh marjoram or 5
teaspoons dried
1 1/2 lb Orzo, rice-shaped pasta
also called riso
6 oz Feta cheese, crumbled
Servings

INSTRUCTIONS

Heat 2 tablespoons oil in heavy large Dutch oven over medium-high
heat. Add onions and garlic and cook until tender, stirring
frequently, about 10 minutes. Add remaining 1 tablespoon oil.  Sprinkle
lamb with salt and pepper. Add to Dutch oven and stir until  lamb
begins to color, about 5 minutes. Add wine and tomatoes with  their
juices, breaking up tomatoes with spoon. Simmer uncovered until  sauce
is thick and lamb is tender, about 1 hour 15 minutes. Add lima  beans
and simmer until just tender, about 15 minutes. Add marjoram  and
season to taste with salt and pepper. (Can be prepared 1 day  ahead.
Cover and refrigerate. Rewarm over medium heat before serving.)  Cook
orzo in large pot of rapidly boiling salted water until just  tender
but still firm to bite, stirring occasionally. Drain orzo  well.
Transfer to large bowl. Spoon lamb stew over. Sprinkle with  feta
cheese and serve.  Bon Apptit March 1995 Posted to recipelu-digest by
molony  <molony@scsn.net> on Feb 27, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1554
Calories From Fat: 703
Total Fat: 79.8g
Cholesterol: 151.4mg
Sodium: 3747.4mg
Potassium: 2702mg
Carbohydrates: 131.8g
Fiber: 38.2g
Sugar: 37.6g
Protein: 57.1g


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