Description
A satisfying family meal that combines lean ground turkey, earthy mushrooms, and creamy orzo, making it both wholesome and delicious.
Ingredients
Scale
- 3 Tablespoons (42g) Unsalted Butter
- 4–6 small Sage Leaves
- 10 oz Sliced White Mushrooms
- Pinch of Salt and Pepper
- 1 pound Lean Ground Turkey
- 1 Tablespoon Italian Seasoning
- 1 1/3 cup (220g) Orzo
- 1/4 cup Lemon Juice
- 2 Tablespoons (30g) Dijon Mustard
- 2 1/2 cups Chicken Broth
- 1 cup Skim Milk
- 4 oz Grated Parmigiano Reggiano or Pecorino Romano
- 2 handfuls Fresh Parsley, chopped
Instructions
- Add the butter to a large skillet over medium-low heat. Cook for 4-5 minutes until browned.
- Add the sage leaves and fry for 15 seconds before adding the mushrooms and a pinch of salt and pepper.
- Sauté the mushrooms until they begin to brown, about 6-8 minutes.
- Push the mushrooms to one side and add the ground turkey, browning one side before breaking apart to fully cook.
- Add the Italian seasoning, orzo, lemon juice, Dijon mustard, and broth. Stir and cook until orzo is al dente, about 10-12 minutes.
- If the broth cooks off, add more broth a couple tablespoons at a time.
- Reduce heat to low and add the milk, gradually adding cheese and parsley, folding everything together.
- Salt and pepper to taste, serve immediately with a squeeze of lemon juice and more grated cheese.
Notes
This dish pairs well with an arugula salad and crusty garlic bread. Store leftovers in an airtight container for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg