Basic Bitch Ground Beef Pilaf
A balanced one-pan wonder blending lean protein from grass-fed beef with fiber-rich orzo and zesty lemon for vitamin C—comfort food that supports steady energy and muscle repair without the bun guilt.
Servings 4
Calories 450kcal
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 lean-to-fat ratio for richness; opt for grass-fed for added omega-3s
- 1 cup orzo pasta whole wheat variety for extra fiber if available
- 2 cups chicken or vegetable broth low-sodium to keep it heart-friendly
- 1 small onion finely diced (about ½ cup); yellow for natural sweetness
- 2 garlic cloves minced; fresh for maximum anti-inflammatory benefits
- 1 tbsp olive oil extra-virgin for healthy monounsaturated fats
- 1 lemon zest and juice (about 2 tbsp juice); organic for peel safety
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt plus more to taste; use sea salt for minerals
- ½ tsp black pepper
- ¼ cup fresh parsley chopped (or a mix of parsley and dill for brighter flavor)
Optional Toppings
- crumbled feta reduced-fat for a tangy, calcium boost
- chopped tomatoes cherry variety for lycopene antioxidants
- pickles sliced dill for probiotic perks
- yogurt or ketchup a dollop; Greek yogurt for protein twist
- ¼ cup toasted pine nuts or slivered almonds for healthy crunch and magnesium
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until browned and no longer pink. Drain excess fat if needed, but leave a little for flavor—pro tip: A cast-iron skillet distributes heat evenly for perfect browning without sticking.
- Push the beef to one side of the pan. Add diced onion to the empty side and sauté for 3-4 minutes until softened—use a sharp chef's knife for quick, even dice to release those natural sugars. Stir in garlic and orzo, toasting everything together for 1-2 minutes until the orzo is lightly golden and fragrant, enhancing its nutty notes for better digestion.
- Pour in the broth, lemon zest, and half the lemon juice. Stir to combine, scraping up any browned bits from the pan (that's flavor gold packed with umami!). Bring to a boil, then reduce to a low simmer. Cover and cook for 10-12 minutes, stirring halfway, until orzo is tender and liquid is mostly absorbed. If it thickens too much, splash in a bit more broth—health boost: Lemon adds vitamin C to support immune health.
- Remove from heat, stir in the remaining lemon juice, chopped herbs, and nuts if using. Let it sit covered for 2 minutes to fluff up. Spoon into bowls and add your optional toppings for extra burger flair—tool tip: A microplane zester makes quick work of that lemon for bright, even infusion.
Notes
For a cheesier vibe, stir in ½ cup shredded cheddar during the last minute of simmering—it melts right into the pilaf like a burger melt.
Meal prep tip: Store in airtight glass containers for up to 4 days; reheat with a splash of broth to keep it moist and nutritious. Pairs great with a side salad for extra veggies!