Orzo With Fennel And Tomato Ragoût Recipes

TOMATO AND FENNEL ORZO

Tomato and Fennel Orzo image

Categories Herb Pasta Tomato Vegetable Side Vegetarian Quick & Easy Fennel Summer Healthy Tarragon Gourmet

Yield Makes 2 Side-Dish Servings

Number Of Ingredients 7

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

Steps:

Bring a large saucepan of salted water to a boil for orzo.
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.
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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