Best 10 Tomato And Fennel Orzo Recipes

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In the realm of culinary delights, few dishes can rival the tantalizing flavors of tomato and fennel orzo. This delectable dish, originating from the sun-kissed shores of the Mediterranean, offers a symphony of textures and tastes that will transport you to a realm of pure gastronomic bliss. With its vibrant red tomatoes, aromatic fennel, and tender orzo pasta, this dish embodies the essence of Mediterranean cuisine, promising a flavorful journey that will leave your taste buds yearning for more.

Here are our top 10 tried and tested recipes!

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

SLOW-ROASTED COURGETTES WITH FENNEL & ORZO



Slow-roasted courgettes with fennel & orzo image

Roast whole courgettes over tomatoes, bay, fennel and chilli for a fabulous taste that pairs well with saffron-spiked orzo - a sumptuous summertime supper

Provided by Rosie Birkett

Categories     Dinner, Main course

Time 2h35m

Number Of Ingredients 14

pinch of saffron
1⁄2 bulb of fennel , sliced
100g cherry tomatoes , halved
1 bay leaf
2 tbsp olive oil
pinch of dried chilli flakes
120ml dry white wine
4-6 baby to medium-sized courgettes
1 lemon , zested
50g sourdough breadcrumbs
200g orzo
1 tbsp pine nuts , toasted
1 tbsp ricotta
handful of dill

Steps:

  • Put the saffron in a small bowl and cover with 1/2 tbsp of boiling water. Heat oven to 180C/160C fan/gas 4. Put the fennel in a roasting tin with the tomatoes and bay leaf, drizzle over some oil, season and toss together with the chilli flakes. Pour over the wine. Prick the courgettes all over with a fork and place on top of the fennel. Drizzle with a little more oil, then season and cover with foil.
  • Roast for 1 1/2 - 2 hrs, turning the courgettes halfway through, removing the foil for the last 5 mins. The courgettes should be very soft. Lift the courgettes from the pan and set aside.
  • Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add half the lemon zest and breadcrumbs, and gently fry until the bread is golden and crunchy. Set aside.
  • Cook the orzo in a pan of boiling water until al dente, then drain. Toss with the fennel, tomatoes, pine nuts, the saffron and its water. Season.
  • Divide the orzo between plates and add half the ricotta to each, drizzle with olive oil and sprinkle with sea salt. Top with the courgettes and scatter over the breadcrumbs, remaining lemon zest and sprigs of dill.

Nutrition Facts : Calories 541 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

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

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

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.

ORZO WITH FENNEL AND TOMATO RAGOûT



Orzo with Fennel and Tomato Ragoût image

Provided by Vegetarian Times Editors

Categories     Entrees

Yield 8

Number Of Ingredients 9

1/4 cup chopped sun-dried tomatoes
3 Tbs. tomato paste
16 oz. dry orzo pasta
1 large fennel bulb, cut into 16 wedges
2 medium carrots, diced (2 cups)
1 large onion, chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can diced fire-roasted tomatoes
2 15-oz. cans cannellini beans, rinsed and drained

Steps:

  • 1. Cover sun-dried tomatoes with 3/4 cup boiling water in bowl. Soak 30 minutes. Stir in tomato paste, and set aside. 2. Cook orzo according to package directions; drain, and set aside. 3. Coat Dutch oven with cooking spray, and heat over medium-high heat. Add fennel; top with carrots and onion, and cook 5 minutes without stirring. Stir, and sauté 5 minutes more. Stir in garlic, and cook 30 seconds. Stir in fire-roasted tomatoes, beans, and sun-dried tomato mixture. Bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes. Serve over orzo.

Nutrition Facts : Calories 364 calories

GARLIC AND HERB CHEESE-GLAZED SIRLOIN AND ORZO SALAD WITH FENNEL, TOMATOES AND OREGANO



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

Provided by Robin Miller : Food Network

Categories     main-dish

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.

ORZO WITH TOMATOES



Orzo With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
  • Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams

ORZO WITH FRESH TOMATO



Orzo With Fresh Tomato image

Provided by Bryan Miller And Pierre Franey

Categories     easy, quick, weekday, pastas, side dish

Time 30m

Yield Four servings

Number Of Ingredients 8

4 cups water
Salt to taste
3 cups fresh orzo
2 tablespoons olive oil
4 tablespoons finely chopped onions
3/4 pound ripe fresh tomatoes, peeled and cut into 1/2-inch cubes
Freshly ground pepper to taste
1/4 teaspoon hot red-pepper flakes

Steps:

  • Bring the water to a boil in a saucepan. Add salt. Cook the orzo according to package directions. Drain.
  • Meanwhile, heat the oil in a saucepan. Cook the onions until they are wilted. Add the tomatoes, sprinkle with salt and pepper and the pepper flakes. Stir gently and bring the pan juices to a boil.
  • Add the orzo and stir gently to blend.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 7 grams, Carbohydrate 63 grams, Fat 9 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1035 milligrams, Sugar 3 grams

ORZO WITH TOMATOES, BASIL, AND GORGONZOLA



Orzo with Tomatoes, Basil, and Gorgonzola image

A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.

Provided by ChicoGirl

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

1 ½ tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 ¼ cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 ½ tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste

Steps:

  • Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
  • In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
  • Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g

TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL



Tomato-Thyme Roasted Squash or Zucchini With Fennel image

Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.

Provided by KateL

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices
1 medium fennel bulb, trimmed and sliced
3 medium garlic cloves, peeled and sliced
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 fresh thyme sprigs
2 small tomatoes, seeded and chopped

Steps:

  • Heat oven to 450 degrees Fahrenheit.
  • In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
  • Arrange vegetables in single layer on 2 foil-lined baking sheets.
  • Top with thyme sprigs.
  • Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
  • Arrange vegetables on serving platter.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any scrambling.
  • Choose the Right Tomatoes: Use ripe and flavorful tomatoes for the best results. Heirlooms, Roma, and cherry tomatoes are all great options.
  • Roast the Tomatoes: Roasting the tomatoes concentrates their flavor and makes them sweeter. You can roast them in the oven or on the stovetop.
  • Use Good Quality Fennel: Fennel is the star of this dish, so make sure you use fresh and flavorful bulbs. Look for fennel that is firm and has a bright green color.
  • Toast the Orzo: Toasting the orzo before cooking it gives it a nutty flavor and helps it hold its shape.
  • Use a Good Broth: The broth you use will make a big difference in the flavor of the dish. Use a high-quality vegetable or chicken broth.
  • Season to Taste: Don't be afraid to taste the dish as you cook it and adjust the seasoning as needed.

Conclusion:

This tomato and fennel orzo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted tomatoes and fennel give the dish a rich and flavorful taste, while the orzo adds a hearty texture. This dish is also a great way to use up leftover tomatoes from your garden. Serve it as a main course or a side dish, and enjoy!

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