Fennel Frond Orzo

1. 1

   In a large saucepan of salted boiling water, cook the orzo until al dente; drain and transfer to a large bowl.

2. 2

   Meanwhile, in a small bowl, soak the bread in the vinegar.

3. 3

   In a small skillet, toast the coriander seeds, stirring, until fragrant, 2 minutes.

4. 4

   Transfer the seeds to a mortar.

5. 5

   Add the garlic and 1/2 teaspoon of salt and pound with a pestle until a paste forms.

6. 6

   One at a time, pound in the capers, almonds, scallions, fennel fronds and olives, until the mixture is chunky.

7. 7

   Pound in the soaked bread, then pound in the olive oil, 2 tablespoons at a time.

8. 8

   Add the dressing and radicchio to the orzo, season with salt, and toss well.Looking for more dinner options?

9. 9

   Check out our pork chop recipes, chicken recipes, and potato recipes.

* Per serving · 4 servings · Values may vary.

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