rough chop almonds

slice green onions, separate greens from whites

dice tomato into 1/4 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 1/4 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 1/4 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 1/4 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