ORZO WITH SAFFRON AND ROMANO CHEESE
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
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
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.
TOASTED ORZO WITH SAFFRON AND FENNEL
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
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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