Fennel Frond Orzo Recipe

Name: Fennel Frond Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces orzo (1 1/2 cups), preferably whole-wheat; One 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed; 3 tablespoons white wine vinegar; 1 teaspoon coriander seeds; 1 garlic clove; Kosher salt; 3 tablespoons capers, drained and rinsed; 1/2 cup roasted almonds, chopped; 2 scallions, chopped; Fronds from 1 leafy fennel bulb ( 1/2 cup), finely chopped (see Note); 10 pitted black olives, such as kalamata, chopped; 1/2 cup extra-virgin olive oil; 1 small head of radicchiohalved, cored and shredded (4 cups)

Servings: persons

8 ounces orzo (1 1/2 cups), preferably whole-wheat
One 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed
3 tablespoons white wine vinegar
1 teaspoon coriander seeds
1 garlic clove
Kosher salt
3 tablespoons capers, drained and rinsed
1/2 cup roasted almonds, chopped
2 scallions, chopped
Fronds from 1 leafy fennel bulb ( 1/2 cup), finely chopped (see Note)
10 pitted black olives, such as kalamata, chopped
1/2 cup extra-virgin olive oil
1 small head of radicchiohalved, cored and shredded (4 cups)

1
In a large saucepan of salted boiling water, cook the orzo until al dente; drain and transfer to a large bowl.
2
Meanwhile, in a small bowl, soak the bread in the vinegar.
3
In a small skillet, toast the coriander seeds, stirring, until fragrant, 2 minutes.
4
Transfer the seeds to a mortar.
5
Add the garlic and 1/2 teaspoon of salt and pound with a pestle until a paste forms.
6
One at a time, pound in the capers, almonds, scallions, fennel fronds and olives, until the mixture is chunky.
7
Pound in the soaked bread, then pound in the olive oil, 2 tablespoons at a time.
8
Add the dressing and radicchio to the orzo, season with salt and toss well.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces orzo (1 1/2 cups), preferably whole-wheat, One 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed, 3 tablespoons white wine vinegar, 1 teaspoon coriander seeds, and more.

Yes, Fennel Frond Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Frond Orzo

How did you like this recipe?

Frequently Asked Questions