Orzo With Fennel And Tomato Ragoût Recipes

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TOASTED ORZO WITH SAFFRON AND FENNEL



Toasted Orzo with Saffron and Fennel image

Provided by Melissa Roberts

Categories     Side     Vegetarian     Quick & Easy     Dinner     Saffron     Fennel     Healthy     Simmer     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

1/4 teaspoon crumbled saffron threads
1 tablespoon boiling-hot water plus 2 cups water, divided
1/2 cup chopped red onion
2 tablespoons olive oil
1 /2 cups orzo (9 ounces)
1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

Steps:

  • Soften saffron in 1 tablespoon hot water and set aside.
  • Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.
  • Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.
  • Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.

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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