1 cup orzo

handful of cherry tomatoes - sliced

handful of English Peas

handful of Kalamon olives - halved

Veggie box bunch of fennel fronds

olive oil

1 tbsp butter

salt & pepper

1 cup orzo 1 tbsp butter

In a deep saute pan over low/med heat add orzo and butter. Toast orzo stirring occasionally until it starts to have a nutty aroma and browns a bit. Add 3 cups of water, cover and boil for 10 mins. Drain and rinse with cold water. Mix with other ingredients, drizzle with olive oil and season to taste.