Lemony leftover turkey orzo recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 3 garlic cloves, crushed
• 160g orzo pasta
• 2 rosemary sprigs, leaves chopped, or ½ tbsp dried
• 1 ltr chicken stock (made using 2 stock cubes), or turkey stock
• 100g shredded kale
• 200g roast turkey or chicken, torn
• zest of 1 lemon, plus 2 tbsp juice and wedges to serve