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Toasted Orzo with Fennel, Orange, and Olives
Ingredients
  • 1 small bulb fennel
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped fine (about 1 cup)
  • ¾ teaspoon fennel seeds
  • pinch red pepper flakes
  • table salt
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon grated orange zest
  • 1 pound orzo
  • ¾ cup dry vermouth or dry white wine
  • 3 ½ cups low-sodium chicken broth
  • ½ cup chopped oil-cured olives
  • 2 ounces grated Parmesan cheese (about 1 cup)
  • pinch ground nutmeg
  • Ground black pepper
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