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peeled and cut into bite size pieces.
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Bring a large saucepan of salted water to a boil for orzo.
Cook orzo in boiling water until al dente and drain in a colander.
In a heavy skillet heat oil and butter over moderate heat until hot but not smoking and cook fennel, onion, pear, and tarragon until fennel is tender, about 5 minutes.
Season mixture with salt and pepper and keep warm, covered while orzo finishes cooking.
In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.
Divide evenly among 4 plates and sprinkle with sliced olives, crumbled feta, and fresh chopped dill.
This recipe has the following nutrient totals:
Protein 16.5 g
Carbohydrates 59.2 g
Iron 0.04 mg
Fiber 6.81 g
Calcium 23.1 mg
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