Rating: 4 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 9
  • 5 star values: 9
Ivy Manning
This Story Originally Appeared On cookinglight.com

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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble. Add oregano, mushrooms, and garlic; sauté 5 minutes. Add stock, 2 cups water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil. Add orzo; cook 7 minutes. Stir in spinach and rind; cook 2 minutes.

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Nutrition Facts

322 calories; fat 11.3g; saturated fat 2.4g; mono fat 4.9g; poly fat 2.6g; protein 26g; carbohydrates 29g; fiber 7g; cholesterol 63mg; iron 3mg; sodium 571mg; calcium 79mg.
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