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| Orzo With Turkey And Fennel Recipe |
Category: Game / Turkey
Rating:
N/A
Servings: 2
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Ingredients
2 teaspoon olive oil
1/3 cup minced onion
1 tablespoon minced garlic
1/2 large trimmed fennel bulb; in 1/3dice, about 1 cup
1 1/2 cup diced or chopped leftover turkey
3 tablespoon minced fresh parsley
1/4 teaspoon dried sage
1 cup (6 ounces) orzo noodles; cooked, acc.to pkg
1/2 cup turkey stock; or reduced-sodium canned
2 large plum tomatoes; outer shells only, in sm.
1/4 cup grated imported parmesan cheese
1 tablespoon finely sliced fresh basil leaves
1 salt; freshly ground black pepp
Cooking 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 on Aug 03, 1997
entreeses,turkey,tomato,bobbie-no
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