Saffronorzowithasparagus Recipes

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SAFFRON ORZO WITH ASPARAGUS



saffron orzo with asparagus image

Make and share this saffron orzo with asparagus recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 1/4 cups orzo pasta
3 cups chicken broth
1/2 teaspoon crushed saffron
1 lb thin asparagus, sliced into 1/2 inch pieces
1/4 cup grated parmesan cheese, plus shavings for garnish
salt & pepper

Steps:

  • heat butter in skillet, add orzo and stir.
  • add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
  • uncover and simmer until liquid is absorbed.
  • stir in parmesan cheese, salt, pepper.
  • serve in a bowl garnished with shavings.

Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.8, Sodium 483.6, Carbohydrate 29.9, Fiber 2.6, Sugar 2.3, Protein 10.5

SAFFRON ORZO



Saffron Orzo image

Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.

SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO



Saffron Orzo with Asparagus and Prosciutto image

Categories     Pasta     Side     Sauté     Quick & Easy     Parmesan     Saffron     Asparagus     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

4 tablespoons (1/2 stick) butter
2 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese
Parmesan cheese shavings

Steps:

  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

ROAST LEG OF LAMB WITH FENNEL BUTTER



Roast Leg of Lamb with Fennel Butter image

Categories     Lamb     Roast     Low Carb     Red Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Seasoned butter
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons fennel seeds, crushed in plastic bag with mallet
3 large garlic cloves, minced
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried crushed rosemary
Lamb
2 tablespoons olive oil
1 6- to 6 1/2-pound bone-in leg of lamb, well trimmed
2 cups dry red wine
1 1/3 cups low-salt chicken broth
Fresh rosemary sprigs (optional)

Steps:

  • For seasoned butter:
  • Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • For lamb:
  • Position rack in bottom third of oven and preheat to 450°F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total. Remove pan from heat. Brush lamb with half of seasoned butter.
  • Roast lamb 30 minutes. Reduce heat to 350°F; continue roasting until thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 40 minutes longer. Transfer to platter; tent with foil. Let stand 20 minutes.
  • Skim off fat from drippings in roasting pan. Place pan atop 2 burners over high heat. Add wine and broth. Boil until mixture is reduced to 2 cups, about 13 minutes. Whisk in remaining seasoned butter (sauce will be thin). Season sauce to taste with salt and pepper.
  • Garnish lamb with rosemary sprigs, if desired. Serve with sauce.

SAFFRON ORZO WITH SHRIMP



Saffron Orzo with Shrimp image

Categories     Side     Picnic     Buffet     Shrimp     Saffron     Simmer     Boil     Orzo

Yield 6 servings

Number Of Ingredients 9

4 cups reduced-sodium chicken broth
1 teaspoon saffron threads
1 pound orzo (small, rice-shaped pasta)
7 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon
3 teaspoons salt
2 teaspoons freshly ground black pepper
1 pound large shrimp, peeled and deveined

Steps:

  • In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has "bloomed," about 5 minutes. Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 4 tablespoons of olive oil, the parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and combine thoroughly.
  • In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook until the shrimp are just turning pink, about 2 minutes per side. Add the shrimp to the bowl with the orzo. Toss to combine and serve.

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