Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Ostrich Orzo |
Meat-1014 |
| Ingredients |
|
| 1 pound |
ostrich or emu fajita strips or skirt steak sliced then cut
into 1-inch lengths |
| 1 teaspoon |
salt |
| 1/2 teaspon |
black pepper |
| 1 |
small onion, chopped |
| 1 |
small green or red pepper, chopped |
| 1 cup |
orzo (rice-shaped pasta), uncooked |
| 2 teaspoons |
garlic, chopped |
| 1/4 cup |
red wine |
| 2 cups |
chicken or beef broth |
| |
| Preparation |
|
Season meat with salt and pepper.
Spray a non-stick skillet and add meat, stirring constantly until
meat is just brown.
Remove meat from pan and add onion, green pepper and garlic.
Stir mixture for 2-3
minutes; do not let garlic brown.
Remove vegetable mixture from pan and combine with meat in a
1 1/2 quart covered
casserole dish.
Add wine to pan; return to heat and stir to remove all residue
from the skillet. Pour wine
with remaining ingredients into dish and bake in a 350-degree
F oven for 30 minutes or
until orzo is soft.
Yield
4-6 servings |
|
Look for "Fresh from Florida" ingredients at your grocery store. |
