Best Tomato And Fennel Orzo Recipes

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil, divided
4 boneless sirloin steaks
Salt and freshly ground black pepper
4 ounces garlic and herb soft cheese (recommended: Boursin)
1/4 cup vermouth
1 pound cooked orzo
1 fennel bulb, diced
1 cup diced fresh tomatoes
1/4 cup fresh chopped oregano leaves
1/4 cup sherry vinegar

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

Toasted Orzo with Saffron and Fennel image

Provided by Melissa Roberts

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

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.