Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

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.

Ingredients:

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

Instructions:

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

Submit your question
to Ochef

Related Articles:
Substituting Orzo for Arborio Rice
Eggless Pasta/Trenette
Making Hungarian Pasta Tarhonya, Egg Barley
What is Al Dente?
How to Make Homemade Pasta with a Machine
Related Recipes:
Osso Buco with Gremolata
Orecchiette with Snow Peas and Prosciutto
Ravioli Stroganoff
Papardelle with Mushrooms
Hay and Straw
CookingBakingIngredientsEquipmentTechniquesEntertainingHolidaysEthnicNutritionSafetyDessertsDrinksHistoryScienceKids

Register 2001-2007 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks