Tomato And Fennel Orzo Recipes

GARLIC AND HERB CHEESE-GLAZED SIRLOIN AND ORZO SALAD WITH FENNEL, TOMATOES AND OREGANO

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
4 boneless sirloin steaks
Salt and freshly ground black pepper
4 ounces garlic and herb soft cheese (recommended: Boursin)
1/4 cup vermouth
1 pound cooked orzo
1 fennel bulb, diced
1 cup diced fresh tomatoes
1/4 cup fresh chopped oregano leaves
1/4 cup sherry vinegar

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

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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