Ground Turkey Orzo
A warm and comforting one-pan meal featuring tender orzo, seasoned ground turkey, and colorful vegetables simmered in a savory broth.
Ingredients
Main Ingredients
- 1 lb ground turkey (or ground chicken)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup uncooked orzo
- 2 cups low-sodium chicken broth
- 1 cup spinach or kale, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ cup grated parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Cooking the Turkey
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5 to 6 minutes, breaking it apart with a spoon until browned and cooked through. Drain excess fat if necessary.
- Stir in diced onion and bell pepper. Cook for 3 to 4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Toasting the Orzo and Adding Broth
- Add the orzo to the skillet with the turkey and vegetables. Stir for 1 to 2 minutes to lightly toast it, enhancing the flavor.
- Pour in the chicken broth, then add salt, pepper, smoked paprika, and oregano. Stir well and bring to a gentle boil.
Simmering and Finishing
- Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Stir in chopped spinach or kale until wilted. Add parmesan cheese and a squeeze of lemon juice for brightness.
Serving
- Spoon into bowls and garnish with fresh parsley and extra parmesan if desired.
Notes
Lightly toasting the orzo adds a nutty flavor. You can make it creamy by adding a splash of cream or a spoonful of Greek yogurt at the end. Zucchini, mushrooms, or cherry tomatoes are delicious variations. This dish stores well for up to 4 days in the fridge.