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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces dry orzo

  • 1

    bulb fennel

  • ¼

    cup plus 3 teaspoons olive oil (divided use)

  • Salt and pepper

  • ¼

    cup pine nuts

  • 1

    quart mixed mushrooms (your favorites)

  • 2

    tablespoons shaved Parmesan

  • 20

    large leaves basil, torn into small pieces

  • Juice of 1 lemon


Cook orzo according to package directions, then rinse in ice water until chilled. Heat oven to 375 degrees. Remove the top of the fennel bulb, cut the bulb in half and remove the core. Cut the remainder into very thin strips. Toss with about 2 teaspoons olive oil and some salt and pepper. Place in a glass baking dish and roast until tender and golden brown on the edges, about 25 minutes. Remove from the oven and let cool. Heat a dry saute pan to medium. Add the pine nuts and shake the pan to keep the nuts moving until evenly toasted. Remove from the pan so they do not continue to cook. Cut the mushrooms into medium dice. Heat 1 teaspoon of olive oil in a saute pan over medium. Add the mushrooms and sear until golden. Remove from the pan and let cool. In a large bowl, combine the orzo, fennel, nuts, mushrooms. Parmesan and basil. add 1/4 cup of olive oil and lemon juice. Toss well and season with salt and pepper. chill unitl ready to eat. Can be made up to 8 hours ahead, be sure to toss before serving.


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