Toasted Orzo Pilaf with Plant Based Meatballs Fennel and Orange

Ingredients

• ½ cup panko bread crumbs
• 2 tablespoons water
• 1¼ teaspoons baharat , divided
• ¾ teaspoon table salt , divided
• ⅛ teaspoon pepper
• 12 ounces plant-based ground meat
• 2 tablespoons extra-virgin olive oil , divided
• 1 fennel bulb , ¼ cup fronds chopped, stalks discarded, bulb halved, cored, and chopped fine
• 2 garlic cloves , minced
• Pinch red pepper flakes
• 1¼ cups orzo
• 2 cups vegetable broth
• ½ cup dry white wine
• ¼ cup pitted kalamata olives , chopped
• ¼ cup shelled pistachios , toasted and chopped
• 1 teaspoon grated orange zest , plus orange wedges for serving

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