Try this Orzo with Turkey and Fennel recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 20 | ||
Calories from Fat: 11 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4mg | 0 % | |
Potassium 54.8mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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