Tomato and Fennel Orzo

1. 1

   Bring a large saucepan of salted water to a boil for orzo.

2. 2

   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.

3. 3

   Season mixture with salt and pepper and keep warm, covered.

4. 4

   Cook orzo in boiling water until al dente and drain in a colander.

5. 5

   In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.