Monday, September 28, 2009

Aegean Beef and Orzo

Aegean Beef and Orzo


2 pounds London broil
1/4 cup chopped fresh or 4 teaspoons dried oregano
1 tablespoon grated lemon rind
1 tbsp garlic
1/4 cup fresh lemon juice
1 cup white wine
1 (10-ounce) bag fresh spinach, chopped
1 cup whole wheat orzo
1 cup (4 ounces) crumbled goat cheese

Boil water and cook orzo five minutes.

Place beef in an electric slow cooker, and sprinkle with oregano, rind, and garlic. Pour in juice and wine. Cover with lid; cook on low 8 hours. Pull beef with two forks. Top with spinach, replace lid, and steam 20-30 minutes. Mix in orzo and goat cheese.

Based on a recipe from Cooking Light.