One-Pot Turkey Orzo

Name: One-Pot Turkey Orzo with spinach & corn
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Turkey; 170 g Orzo; 1 tbsp Chicken Stock Powder; 113 g Corn Kernels; ¼ cup Parmesan Cheese, grated; 56 g Baby Spinach; 1 unit(s) Zucchini; 1 unit(s) Yellow Onion; 2 tbsp Garlic Spread

with spinach & corn

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You’re going to love this easy, creamy and delicious one-pot orzo dish made with mild Italian sausage, spinach and corn . Topped with a dusting of grated Parmesan. This dish is giving us risotto vibes, with a lot less fuss!

Allergens:

Wheat

•Soy

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

170 g

Orzo

(Contains Wheat)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

113 g

Corn Kernels

¼ cup

Parmesan Cheese, grated

(Contains Milk)

56 g

Baby Spinach

1 unit(s)

Zucchini

1 unit(s)

Yellow Onion

2 tbsp

Garlic Spread

(May contain Milk, Soy, Sulphites)

Nutrition Values

Calories690 kcal

Fat14 g

Saturated Fat3.5 g

Carbohydrate99 g

Sugar16 g

Dietary Fiber9 g

Protein43 g

Cholesterol115 mg

Sodium880 mg

Trans Fat0.1 g

Potassium1350 mg

Calcium350 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

Cooking Steps

Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 portions).
Cut zucchini into 1/2-inch pieces.

In a large pot, heat 2 tsp (4 tsp) oil over medium-high heat.
When the pot is hot, add sausage and onions. Season with salt and pepper.
Cook for 4-6 min, breaking up sausage into smaller pieces, until no pink remains.**

To the pot, add orzo, zucchini, corn, chicken stock powder and 2 1/2 cups (4 1/2 cups) water.
Bring to a boil over high.
Once boiling, reduce heat to medium-low. Cook for 10-12 min, stirring occasionally*, until orzo is tender but still firm to the bite.

Roughly chop spinach.
Add spinach, garlic spread and half the Parmesan. Season with salt and pepper. Stir to combine.
Remove the pot from heat. Cover for 2 min, until spinach wilts. (TIP: Let orzo rest covered for another 1-2 min, if needed, for orzo to absorb more liquid.) Stir once more before serving.
Divide orzo between bowls. Sprinkle with remaining Parmesan.
Enjoy!