Orzo with turkey and fennel
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| ⅓ | cup | Minced onion |
| 1 | tablespoon | Minced garlic |
| ½ | large | Trimmed fennel bulb;in 1/3\"dice, about 1 cup |
| 1½ | cup | Diced or chopped leftover turkey |
| 3 | tablespoons | Minced fresh parsley |
| ¼ | teaspoon | Dried sage |
| 1 | cup | (6 ounces) orzo noodles; cooked, acc.to pkg |
| ½ | cup | Turkey stock; or reduced-sodium canned chicken broth (1/2 to 3/4) |
| 2 | larges | Plum tomatoes;outer shells only, in sm. dice, about 2/3 cup |
| ¼ | cup | Grated imported Parmesan cheese |
| 1 | tablespoon | Finely sliced fresh basil leaves |
| Salt; freshly ground black pepper | ||
Directions
1. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often.
2. Add turkey, parsley, sage, cooked orzo and ½ cup turkey stock or chicken broth. Mix well. Heat through. Add tomato, cheese, basil, salt and plenty of fresh pepper. Toss well until combined. Adjust seasoning and add remaining ¼ cup stock or broth as needed. Serve hot.
Nutritional information (per serving): 447 calories, 33 g carbohydrates, 44 g
protein, 15 g fat, 115 mg cholesterol, 545 mg sodium.
Nutritional analysis by Jodie Shield.
MC formatting by bobbi744@...
NOTES : Yield: 2 main-course servings Preparation time: 20 minutes Cooking time: 10 minute
Recipe by: 1995, Abby Mandel, The Chicago Tribune Posted to MC-Recipe Digest V1 #719 by Roberta Banghart <bobbi744@...> on Aug 03, 1997