Side Dish: United States – Herbed Orzo with Charred Fennel, Lemon & Dill

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 cup (180 g) orzo
1 medium fennel bulb, cored and thinly sliced (fronds reserved)
1 small shallot, thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, plus more to finish
1 tsp dried oregano
1 lemon (zest and 2 tbsp / 30 ml juice)
1 / 4 cup (15 g) fresh dill, finely chopped
2 tbsp (8 g) fresh parsley, chopped
1 / 4 tsp red pepper flakes (optional)
1 / 3 cup (40 g) toasted pine nuts
1 / 3 cup (45 g) crumbled feta (optional)
Sea salt and freshly ground black pepper to taste

Instructions

Bring a medium pot of well-salted water to a boil. Cook orzo until al dente according to package directions; reserve 1/4 cup cooking water, then drain.
While the orzo cooks, heat 2 tablespoons olive oil in a large skillet over medium-high. Add sliced fennel in an even layer, season with salt and pepper, and cook undisturbed for 3–4 minutes until edges are deeply golden.
Stir fennel, add shallot and oregano, and cook 2–3 minutes more until tender and fragrant. Remove from heat.
Transfer drained orzo to the skillet with fennel. Add lemon zest and juice, remaining 1 tablespoon olive oil, red pepper flakes (if using), dill, and parsley. Toss, loosening with a splash of reserved cooking water until glossy.
Fold in toasted pine nuts and adjust seasoning with salt and pepper. Sprinkle with chopped fennel fronds and feta, if using.
Serve warm alongside the lamb, finishing with a light drizzle of olive oil.