Orzo with Turkey and Fennel

Title:
Orzo with Turkey and Fennel

Yield:
2 Servings

Categories:
Fennel,
Main
Dishes,
Tomatoes,
Turkey




Ingredients:





     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 
on Aug 03, 1997