OSTRICH ORZO
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
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