|
Title: Orzo with Turkey and Fennel Categories: Fennel, Main dishes, Tomatoes, Turkey, Bobbie - no Yield: 2 Servings 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 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 |