Beef and Pepperoncini Orzo

Instructions

1. 1

   Weigh the pepperoncini after draining, then slice them, discarding the stems. Measure the brine separately.

2. 2

   Heat a 30 cm deep sauté pan with at least 4 litres capacity over medium-high heat for 1 minute. Add the ground beef, preferably 90% lean, and cook for 7–8 minutes, breaking it into small pieces, until browned and cooked to 71°C/160°F. While it browns, measure the broth and seasoning mixes.

3. 3

   Spoon off excess pooled fat. Reduce the heat to medium, add the butter and dry orzo, and stir for 2 minutes to coat and lightly toast the pasta.

4. 4

   Pour in the broth and pepperoncini brine. Stir in both seasoning mixes and the sliced pepperoncini, scraping the bottom of the pan. Bring to a boil over medium-high heat, about 3–4 minutes.

5. 5

   Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring every 1–2 minutes and scraping the bottom to prevent sticking. The orzo should be tender and the remaining liquid should form a loose sauce.

6. 6

   Remove from the heat and let stand for 3 minutes so the sauce thickens slightly. Stir and divide among four bowls.