Saffron Orzo Recipe - Cooking Index
Saffron Orzo Recipe - Cooking Index
Just a quarter-teaspoon of saffron adds flavor and color. Canned broth or bouillon cubes are fine. (If you use bouillon, taste for salt.)
Type: Pasta| 4 cups | 948ml | Chicken broth |
| Salt - to taste | ||
| 1/4 teaspoon | 1.3ml | Crushed saffron threads |
| 1 cup | 237ml | Dried orzo pasta |
| 2 teaspoons | 10ml | Olive oil |
| 1 teaspoon | 5ml | Chopped flat-leaf parsley |
Place the chicken broth, salt and saffron in a medium-sized 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. Drain the orzo and return it to the pot. Add the oil and parsley; toss well. Serve hot.
This recipe yields 2 servings.
Per serving: 315 calories, 54g carbohydrate, 12g protein, 5g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 06-27-2004
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