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Orzo with Turkey and Fennel


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Main dish Tomato Turkey

Ingredients:

  • 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

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 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