Toasted Orzo With Saffron And Fennel Recipes

ORZO WITH SAFFRON AND ROMANO CHEESE

Orzo With Saffron and Romano Cheese image

Make and share this Orzo With Saffron and Romano Cheese recipe from Food.com.

Provided by COOKGIRl

Categories Rice

Time 26m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 teaspoon crumbled saffron thread
1 tablespoon butter
1 tablespoon olive oil
1/3 cup shallot, finely minced
12 ounces dried orzo pasta
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon peel
2 cups chicken stock
1/2 cup dry white wine (read *NOTE)
2 tablespoons lemon juice
1/2 cup grated pecorino romano cheese or 1/2 cup grated parmesan cheese
salt, to taste
fresh ground pepper, to taste

Steps:

*NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
Pour in chicken stock, 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.
Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 301.5, Fat 6, SaturatedFat 1.9, Cholesterol 7.5, Sodium 137, Carbohydrate 48, Fiber 1.9, Sugar 3.1, Protein 9.8

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

Ingredients

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.

TOASTED ORZO WITH SAFFRON AND FENNEL

Toasted Orzo with Saffron and Fennel image

Provided by Melissa Roberts

Categories Side Vegetarian Quick & Easy Dinner Saffron Fennel Healthy Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

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

Steps:

Soften saffron in 1 tablespoon hot water and set aside.
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.
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.
Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.

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