Lemon Orzo Plate with cracked fennel

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the lemon orzo and let it skillet, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a spoonful of yogurt right before serving.
6. Serve warm, ideally with something to soak up the sauce.