Free Recipe Orzo with Turkey and Fennel
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Orzo with Turkey and Fennel Recipe
2 ts Olive oil
1/3 c Minced onion
1 tb Minced garlic
1/2 lg Trimmed fennel bulb;in
-1/3 dice, about 1 cup
1-1/2 c Diced or chopped leftover
-turkey
3 tb Minced fresh parsley
1/4 ts Dried sage
1 c (6 ounces) orzo noodles;
-cooked, acc.to pkg
1/2 c Turkey stock; or
-reduced-sodium canned
-chicken broth (1/2 to 3/4)
2 lg Plum tomatoes;outer shells
-only, in sm. dice, about
-2/3 cup
1/4 c Grated imported Parmesan
-cheese
1 tb Finely sliced fresh basil
-leaves
Salt; freshly ground black
-pepper
Orzo with Turkey and Fennel Preparation
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 1/2 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 1/4 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@sojourn.com 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@sojourn.com> on Aug 03, 1997
Cooking Temperature:
Recipe Serves: 2
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