Warm orzo, black beans and smoked turkey salad

3 Servings

Ingredients

Quantity Ingredient
4 teaspoons Olive oil, divided
12 ounces Whole onion; peeled, ends Removed, chopped <<<OR>>>
11 ounces Ready-cut onions, chopped
1 large Clove garlic; peeled, ends minced
12 ounces Red peppers; washed, cored chopped <<<OR>>>
11 ounces Ready-cut pepper
6 tablespoons Dry white wine
3 tablespoons Red wine vinegar
1 teaspoon Ground cumin
⅛ teaspoon To 1/4 t red pepper flakes
½ cup Frozen corn kernels
15 ounces Can no-salt-added black Beans; rinsed, drained
9 ounces Smoked turkey breast, cut small pieces
¾ cup Orzo, cooked according to directions

Directions

NORMA WRENN

Heat a large nonstick pan until it is very hot. Reduce heat to medium-high and add 2 teaspoons of the oil and the onion. Saute the onion until it softens and begins to brown. Add garlic to onion as it cooks.

Add red peppers to the onion as it cooks, then cook a few minutes longer.

When pepper begins to soften add the wine; reduce heat and continue cooking until the peppers are soft, a few minutes In a bowl large enough to hold all the ingredients, whisk the remaining 2 teaspoons oil with the vinegar, cumin and red pepper flakes. Stir the corn into the onion mixture and cook a couple of minutes to heat through.

Add turkey pieces to the bowl with the cooked vegetables and black beans.

Stir in warm, drained pasta. Serve warm.

Per serving: calories 563; fat 12g; cholesterol 36mg; sodium 623mg; carbohydrate 82g; protein 36g Diabetic exchanges: ¼ fruit; 2 vegetable, 4-½ bread, 2 lean meat, ¾ fat. Not recommended for diabetics because of wine.

Source: Detroil Free Press

Posted to MC-Recipe Digest V1 #600 by Nancy Berry <nlberry@...> on May 06, 1997

Related recipes