*  Exported from  MasterCook  *
 
                        Orzo with Turkey and Fennel
 
 Recipe By     : 1995, Abby Mandel, The Chicago Tribune
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Fennel                           Main Dishes
                 Tomatoes                         Turkey
                 Bobbie - Not Sent                Pasta/Noodles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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 NOTES : Yield: 2 main-course servings
        Preparation time: 20 minutes
        Cooking time: 10 minute