Barilla for Professionals

ORZO FRIED RICE WITH TURKEY THIGHS

Servings
4

INGREDIENTS

  • 6 pounds Barilla Orzo
  • sesame oil
  • 12 boneless, skinless chicken thighs, diced
  • 12 cloves garlic, sliced
  • 12 cups broccoli florets
  • 6 cups small dice carrots
  • 6 cups sliced shiitake mushrooms
  • 3/4 cup grated fresh ginger
  • soy sauce
  • 24 spring onions, chopped
  • 2 cups sesame seeds, toasted

PREPARATION

  1. 1. Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.
  2. 2. Working in batches, stir-fry the turkey with sesame oil, until cooked through. Remove.
  3. 3. Heat more sesame oil and saute the garlic, vegetables, and ginger, until lightly browned. Season with soy sauce and let it reduce slightly. Toss it with the turkey and orzo.
  4. 4. Serve portions warm, garnished with spring onions and sesame seeds.

CHEF'S NOTE

Combine pasta salad with stir-fry for an orzo "fried rice." Substitute other meat and vegetables as you need, or make this entirely vegetarian.

https://www.barillaforprofessionals.com/en-us/recipes/orzo-fried-rice-with-turkey-thighs/