- 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
- 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.