Saffron Orzo
From thatgirlbill 16 years ago
- 20 minutes to make
- Serves 6
A wonderfully simple but very tasty saffron orzo side dish with cheese, lemon and thyme
Ingredients
- 1/4 tsp crumbled saffron threads shopping list
- 2 tablespoons butter shopping list
- 1/2 cup chopped shallots shopping list
- 12 ounces dried orzo pasta shopping list
- 2 teaspoons fresh thyme leaves shopping list
- 2 teaspoons slivered lemon peel shopping list
- 2 cups fat-skimmed chicken broth shopping list
- 1/2 cup dry white wine shopping list
- 2 tablespoons lemon juice shopping list
- 1/2 cup grated pecorino romano or parmesan cheese shopping list
- salt and fresh ground black pepper shopping list
How to make it
- In a glass meaasure, combine saffron and 1 cup hot water. Let stand for 20 minutes.
- Meanwhile, in a 3 - 4 quart pan over medium high heat melt butter. When it's foamy, add shallots and stir until they are limp; about 1 minute.
- Stir in orzo, thyme and lemon peel (make sure you use yellow part only of lemon, not the white pith!). Stir often until some of the orzo is deep golden brown, about 5 minutes.
- Pour in broth, wine and saffron water. Bring to a boil then reduce heat to maintain a simmer. cover and cook until liquid is absorbed and orzo is al dente, about 20 minutes.
- Stir in lemon juice, cheese, salt and pepper to taste.
- Spoon into serving bowl and serve immediately.
People Who Like This Dish 4
- reviews Anycity, Anystate
- imhungry Northern, OH
- greekgirrrl Long Island, NY
- kostika Andover, GB
- thatgirlbill Spanish Springs, NV
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The Rating
Reviewed by 3 people-
This was really good! I served it with a turkey tenderloin that had a pineapple juice sauce. It was a delicious side dish. Thank you.
frankieanne
in Somewhere loved it
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Truly delicious!
greekgirrrl
in Long Island loved it
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