Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Beef (85/15 suggested)
  • Salt & Black Pepper to taste
  • 1 Tbsp Tomato Paste
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 cup Orzo Pasta (uncooked)
  • 3 cups Beef Broth (low sodium)
  • 1 ½ cups Sharp Cheddar Cheese, shredded
  • ½ cup Dill Pickles, finely chopped
  • ¼ cup Milk or Cream (optional, for creaminess)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Add the diced onion and sauté until softened, about 4 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess fat. Season generously with salt and pepper.
  3. Stir in the tomato paste, Dijon mustard, and Worcestershire sauce. Cook for 1 minute, stirring constantly, to toast the tomato paste slightly.
  4. Pour in the dry orzo pasta and stir to coat it thoroughly with the beef mixture. Immediately pour in the 3 cups of beef broth. Bring the mixture to a steady simmer.
  5. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 12–15 minutes, stirring vigorously every 4-5 minutes to prevent the orzo from sticking. The liquid should be mostly absorbed and the pasta tender (al dente).
  6. Remove the skillet from the heat. If the mixture seems too tight, stir in the optional splash of milk or cream now. Stir in the chopped dill pickles.
  7. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 3–5 minutes, allowing the residual heat to melt the cheese into a gooey blanket.
  8. Garnish with fresh parsley and extra chopped pickles, if desired. Serve immediately straight from the skillet.