Orzo With Fennel And Tomato Ragoût Recipes

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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

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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