Orzo with Turkey & Fennel
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| ⅓ | cup |
onions
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | large |
fennel bulb
trimmed |
*
|
| 1 ½ | cups |
turkey
chopped |
*
|
| 3 | tablespoons |
parsley leaves
minced |
|
| ¼ | teaspoon |
sage
dried |
*
|
| 1 | cup |
orzo pasta
cooked |
*
|
| ½ | cup |
turkey stock
|
* |
| 2 | large |
italian plum (roma) tomatoes
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
basil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 79 | ml |
onions
minced |
|
| 15 | ml |
garlic
minced |
|
| 0.5 | large |
fennel bulb
trimmed |
*
|
| 355 | ml |
turkey
chopped |
*
|
| 45 | ml |
parsley leaves
minced |
|
| 1.3 | ml |
sage
dried |
*
|
| 237 | ml |
orzo pasta
cooked |
*
|
| 118 | ml |
turkey stock
|
* |
| 2 | large |
italian plum (roma) tomatoes
|
|
| 59 | ml |
Parmesan cheese
|
|
| 15 | 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.
