Tomato and Fennel Orzo

• 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

1. Bring a large saucepan of salted water to a boil for orzo.
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. Season mixture with salt and pepper and keep warm, covered.
4. Cook orzo in boiling water until al dente and drain in a colander.
5. In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.

orzo, olive oil, unsalted butter, fennel bulb, onion, tomatoes, tarragon

Taken from www.epicurious.com/recipes/food/views/tomato-and-fennel-orzo-14067 (may not work)