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How To make Orzo with Turkey and Fennel
2 teaspoons olive oil
1/3 cup minced onion
1 tablespoon minced garlic
1/2 large trimmed fennel bulb,in 1/3"dice
about 1 cup
1 1/2 cups diced or chopped leftover turkey
3 tablespoons minced fresh parsley
1/4 teaspoon dried sage
1 cup (6 ounces) orzo noodles, cooked :
acc.to pkg
1/2 c turkey stock -- or
(1/2 to 3/4) reduced-sodium canned chicken broth 2 large plum tomatoes,outer shells only -- in sm. dice
about 2/3 cup 1/4 cup grated imported Parmesan cheese
1 tablespoon 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
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8 oz lean ground beef
2 Tbsp plain bread crumbs
2 Tbsp grated parmesan cheese
1 Tbsp chopped Italian parsley
1 Tbsp minced onion
1 clove of minced garlic
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1/2 cup Orzo pasta
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