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.
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.