One Pot Mississippi Orzo

Ingredients

• 1.5 lb ground beef
• 3 tbsp unsalted butter
• 1 lb orzo (Dry)
• 1 packet au jus seasoning
• 1 packet ranch seasoning
• 4.5 cup low-sodium beef broth (Use 4–5 cups as needed; extra broth may be added if the orzo absorbs the liquid before becoming tender.)
• 6 pepperoncini peppers (Sliced)
• 0.25 cup pepperoncini juice (Juice from the jar)

Steps

1. 1

   Brown the ground beef in a large skillet over medium-high heat until fully cooked. Drain any excess grease from the skillet.

2. 2

   Add the unsalted butter and dry orzo to the skillet with the cooked beef.

3. 3

   Stir frequently for about 2–3 minutes, until the butter has melted and the orzo is lightly toasted.

4. 4

   Pour in the beef broth.

5. 5

   Stir in the ranch seasoning, au jus seasoning, sliced pepperoncini peppers, and pepperoncini juice.

6. 6

   Bring the mixture to a boil.

7. 7

   Reduce to a gentle boil and cook for 8–10 minutes, stirring occasionally so the orzo does not stick to the bottom of the skillet, until the orzo is tender and most of the liquid has been absorbed.

8. 8

   Let the orzo sit for a couple of minutes before serving so it can thicken slightly.

Notes

Stir the orzo every couple of minutes to prevent sticking. Toasting the orzo first adds a deeper, nuttier flavor. If the orzo absorbs the broth before it is fully tender, add a splash of extra beef broth. Taste before adding salt because both seasoning packets already contain plenty of sodium. The source description says the dish is ready in about 20 minutes, while the structured recipe data lists 25 minutes total.

Nutrition per serving

• main
• one-pot
• quick
• weeknight dinner
• comfort food