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Orzo with Turkey & Fennel

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Submitted by PegA

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
79
CUP ML ONIONS
minced
1 15
TABLESPOON ML GARLIC
minced
½ 0.5
LARGE LARGE FENNEL BULB
trimmed *
1 ½ 355
CUPS ML TURKEY
chopped *
3 45
TABLESPOONS ML PARSLEY LEAVES
minced
¼ 1.3
TEASPOON ML SAGE
dried *
1 237
CUP ML ORZO PASTA
cooked *
½ 118
CUP ML TURKEY STOCK *
¼ 59
1 15
TABLESPOON ML BASIL

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

Comments


 

 

Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 71 54% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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