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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 cup orzo (rice-shaped pasta) |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1/2 cup finely chopped fennel bulb |
1/4 cup finely chopped onion |
3 plum tomatoes, chopped fine |
3/4 teaspoon finely chopped fresh tarragon leaves or 1/8 teaspoon dried tarragon, crumbled |
Directions:
1. Bring a large saucepan of salted water to a boil for orzo.
2. In a heavy skillet heat oil and butter over moderate heat until hot but not smoking and cook fennel, onion, tomatoes, and tarragon until fennel is tender, about 5 minutes. Season mixture with salt and pepper and keep warm, covered.
3. Cook orzo in boiling water until al dente and drain in a colander. In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.
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