(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesOstrich & Emu >  Ostrich Orzo



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serves 4 - 6


    • 1 lb. Florida ostrich or emu fajita strips or skirt steak sliced then cut into 1" lengths
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 small Florida onion, chopped
    • 1 small green or red pepper, chopped
    • 1 cup Orzo, uncooked (rice-shaped pasta)
    • 2 teaspoons chopped Florida garlic
    • 1/4 cup red wine
    • 2 cups chicken or beef broth


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 oven for 30 minutes or until orzo is soft.

Florida Department of Agriculture and Consumer Services

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions