Fennel Frond Orzo

• 8 oz. orzo
• 1 slice country bread
• 3 tbsp. white wine vinegar
• 1 tsp. coriander seeds
• 1 clove garlic
• kosher salt
• 3 tbsp. capers
• 1/2 c. roasted almonds
• 2 scallions
• 1 fronds from leafy fennel bulb
• 10 black olives, such as kalamata
• 1/2 c. extra-virgin olive oil
• 1 head radicchio

1. In a large saucepan of salted boiling water, cook the orzo until al dente; drain and transfer to a large bowl.
2. Meanwhile, in a small bowl, soak the bread in the vinegar.
3. In a small skillet, toast the coriander seeds, stirring, until fragrant, 2 minutes.
4. Transfer the seeds to a mortar.
5. Add the garlic and 1/2 teaspoon of salt and pound with a pestle until a paste forms.
6. One at a time, pound in the capers, almonds, scallions, fennel fronds and olives, until the mixture is chunky.
7. Pound in the soaked bread, then pound in the olive oil, 2 tablespoons at a time.
8. Add the dressing and radicchio to the orzo, season with salt, and toss well.Looking for more dinner options?
9. Check out our pork chop recipes, chicken recipes, and potato recipes.

orzo, country bread, white wine vinegar, coriander seeds, clove garlic, kosher salt, capers, almonds, scallions, leafy fennel, black olives, extravirgin olive oil, head radicchio

Taken from www.delish.com/recipefinder/fennel-frond-orzo-recipe-fw0514 (may not work)