Orzo with Turkey and Fennel Recipe

Name: Orzo with Turkey and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; ⅓ cup onions minced; 1 tablespoon garlic minced; 1/2 large fennel bulb trimmed; 1 1/2 cups turkey chopped; 3 tablespoons parsley leaves minced; 1/4 teaspoon sage dried; 1 cup pasta, orzo cooked; 1/2 cup turkey stock; 2 large italian plum (roma) tomatoes; 1/4 cup parmesan, parmigiano-reggiano cheese, grated; 1 tablespoon basil

Servings: persons

2 teaspoons olive oil
⅓ cup onions minced
1 tablespoon garlic minced
1/2 large fennel bulb trimmed
1 1/2 cups turkey chopped
3 tablespoons parsley leaves minced
1/4 teaspoon sage dried
1 cup pasta, orzo cooked
1/2 cup turkey stock
2 large italian plum (roma) tomatoes
1/4 cup parmesan, parmigiano-reggiano cheese, grated
1 tablespoon basil

1
Heat oil in 12-inch, non-stick skillet over medium-high heat.
2
When hot, add onion, garlic and fennel.
3
Cook until hot, about 3 minutes, stirring often.
4
Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey.
5
Mix well.
6
Heat through.
7
Add tomato, cheese, basil, salt and plenty of fresh pepper.
8
Toss well until combined.
9
Adjust seasoning and add remaining 1/4 cup stock or broth as needed.
10
Serve hot.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, ⅓ cup onions minced, 1 tablespoon garlic minced, 1/2 large fennel bulb trimmed, and more.

Yes, Orzo with Turkey and Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo with Turkey and Fennel

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