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Orzo with Turkey & Fennel

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 teaspoons olive oil
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cup onions
minced
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1 tablespoon garlic
minced
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½ large fennel bulb
trimmed
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1 ½ cups turkey
chopped
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3 tablespoons parsley leaves
minced
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¼ teaspoon sage
dried
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1 cup orzo pasta
cooked
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½ cup turkey stock
*
2 large italian plum (roma) tomatoes
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¼ cup Parmesan cheese
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1 tablespoon basil
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Ingredients

Amount Measure Ingredient Features
1E+1 ml olive oil
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79 ml onions
minced
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15 ml garlic
minced
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0.5 large fennel bulb
trimmed
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355 ml turkey
chopped
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45 ml parsley leaves
minced
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1.3 ml sage
dried
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237 ml orzo pasta
cooked
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118 ml turkey stock
*
2 large italian plum (roma) tomatoes
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59 ml Parmesan cheese
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15 ml basil
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Directions

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.

Add turkey, parsley, sage, cooked orzo and ½ cup turkey.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 7154% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 102mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 21% Vitamin C 27%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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