rough chop almonds slice green onions, separate greens from whites dice tomato into ¼ inch pieces chop sundried tomatoes into 2 pieces per strip bring 4 cups of water to a boil in a small pot and season with ¼ t salt, once boiling transfer to a heat resistant container zest and juice lemon

in a small pot heat 2 t olive oil over medium heat add white part of green onions and sweat for 3 minutes until tender add tomatoes and 1 t lemon juice, cook for 3 minutes add brown sugar and reduce heat to medium low and allow to simmer until thickened and jam like consistency finish with a pinch of lemon zest and ¼ t lemon juice

while the jam cooks, take pot that was used to boil water and place over medium heat add 2 t olive oil and toast orzo with sundried tomatoes for about 2 minutes or until lightly browned, adding ¼ t salt deglaze with white wine and cook until try add 1 c water and stir constantly until mostly absorbed continue to add water until pasta is cooked and most of the liquid is absorbed (3-4 cups total) remove from heat and stir in butter until melted

plate