Tomato And Fennel Orzo Recipes

STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM

Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream image

Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.

Provided by DJFoodie

Categories World Cuisine Recipes European Greek

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored and thinly sliced
1 large tomato, cubed
½ cup white wine
¼ cup ouzo
½ cup heavy cream
4 pounds mussels, cleaned and debearded
⅓ cup fresh basil leaves, torn
salt to taste

Steps:

Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g

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

Ingredients

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

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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