Beef and Orzo Skillet

Name: Beef and Orzo Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings.
Ingredients: 1 cup halved fresh mushrooms; 2 celery ribs, thinly sliced; 1 medium sweet yellow pepper, cut into 1-inch pieces; 1 medium onion, chopped; 1 tablespoon olive oil; 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained; 2 cups cubed cooked beef brisket; 1 cup beef broth; 3/4 cup uncooked orzo pasta; 1/2 cup barbecue sauce; 1 teaspoon dried oregano

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 5 servings.

Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! —Margie Williams, Mt. Juliet, Tennessee

Ingredients

1 cup halved fresh mushrooms
2 celery ribs, thinly sliced
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cups cubed cooked beef brisket
1 cup beef broth
3/4 cup uncooked orzo pasta
1/2 cup barbecue sauce
1 teaspoon dried oregano

Directions

1. Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender.

Nutrition Facts

1-1/2 cups: 368 calories, 8g fat (2g saturated fat), 39mg cholesterol, 946mg sodium, 48g carbohydrate (15g sugars, 3g fiber), 25g protein.

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