Tuscan roasted plum orzo salad | Rich autumn grain bowl

In a large pot, bring plenty of water to a boil with a little salt. Add the orzo pasta and cook according to the package instructions for about 8-9 minutes until pleasantly al dente. Drain, rinse with lukewarm water, and toss with 1 tablespoon of extra virgin olive oil so the pasta does not stick together.

In a dry skillet, toast the roughly chopped walnuts over medium heat for 2-3 minutes until delightfully fragrant and nutty, then transfer them to a plate to cool.

Wash the plums, cut them in half, remove the stones, and slice into quarters or thick wedges. In the same skillet, heat 1 tablespoon of extra virgin olive oil, then drizzle in the honey and 1 tablespoon of balsamic vinegar. Place the plum slices cut-side down and sear over brisk heat for 3-4 minutes until the edges caramelize beautifully while the fruit still holds its shape.