* Exported from MasterCook *
Orzo with Turkey and Fennel
Recipe By : 1995, Abby Mandel, The Chicago Tribune
Serving Size : 2 Preparation Time :0:00
Categories : Fennel Main Dishes
Tomatoes Turkey
Bobbie - Not Sent Pasta/Noodles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1/3 cup minced onion
1 tablespoon minced garlic
1/2 large trimmed fennel bulb,in 1/3"dice -- about 1 cup
1 1/2 cups diced or chopped leftover turkey
3 tablespoons minced fresh parsley
1/4 teaspoon dried sage
1 cup (6 ounces) orzo noodles, cooked -- acc.to pkg
1/2 c turkey stock -- or
(1/2 to 3/4)
reduced-sodium canned chicken broth
2 large plum tomatoes,outer shells only -- in sm. dice
about 2/3 cup
1/4 cup grated imported Parmesan cheese
1 tablespoon finely sliced fresh basil leaves
Salt, freshly ground black pepper
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
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NOTES : Yield: 2 main-course servings
Preparation time: 20 minutes
Cooking time: 10 minute
