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Saffron Orzo





Yields
Makes 6 servings

Saffron Orzo




James Carrier
 1/4 teaspoon crumbled saffron threads
 2 tablespoons butter
 1/2 cup chopped shallots
 12 ounces dried orzo pasta
 2 teaspoons fresh thyme leaves
 2 teaspoons slivered lemon peelslivered lemon peel
 2 cups fat-skimmed chicken broth
 1/2 cup dry white wine
 2 tablespoons lemon juice
 1/2 cup grated pecorino romano or parmesan cheese
  Salt and fresh-ground pepperpepper
Step 1
1

In a glass measure, combine saffron and 1 cup hot water. Let stand for 20 minutes.

Step 2
2

Meanwhile, in a 3- to 4-quart pan over medium-high heat, melt butter. When it is foamy, add shallots and stir until limp, about 1 minute. Stir in orzo, thyme, and lemon peel. Stir often until some of the orzo is deep golden brown, about 5 minutes.

Step 3
3

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 tender to bite, about 20 minutes.

Step 4
4

Stir in lemon juice, cheese, and salt and pepper to taste. Spoon into a serving bowl and serve immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories307
% Daily Value *
Total Fat 6.7g9%

Saturated Fat 3.8g19%
Cholesterol 17mg6%
Sodium 152mg7%
Total Carbohydrate 45g17%

Dietary Fiber 1.6g6%
Protein 13g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.