Toasted Orzo with Saffron and Fennel |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Because of its shape, orzo can do nearly anything rice can do, and if youre a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes. Ingredients:
1/4 teaspoon crumbled saffron threads |
1 tablespoon boiling-hot water plus 2 cups water, divided |
1/2 cup chopped red onion |
2 tablespoons olive oil |
1 /2 cups orzo (9 ounces) |
1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds |
Directions:
1. Soften saffron in 1 tablespoon hot water and set aside.
2. Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.
3. Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.
4. Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.
|
|