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Saffron Orzo
From Ten, by Sheila Lukins

Orzo is such a pleasing "small" pasta and just right to serve with many foods instead of rice because it is so much lighter. Here I've prepared it in a broth scented with saffron, making a delightful golden bed for veal or lamb.


8 cups chicken broth, preferably homemade
Salt, to taste
1/2 teaspoon crushed saffron threads
2 tablespoons olive oil
2 cups orzo
2 teaspoons chopped fresh flat-leaf parsley leaves
Freshly ground black pepper, to taste


1. Combine the chicken broth, salt, saffron, and 1 tablespoon of the oil in a medium-size pot and bring to a boil. Stir in the orzo, reduce the heat to a simmer, and cook, uncovered, until the orzo is just tender, about 9 minutes.

2. Drain the orzo and return it to the pot. Add the remaining 1 tablespoon oil and the parsley, and toss well. Season with salt and pepper. Serve hot.

Yield: Serves 6 as a side dish

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