Saffron Orzo


  • ¼ teaspoon saffron threads
  • 1 cup orzo (rice-shaped pasta)
  • 1 ½ cups chicken broth
  • 2 tablespoons unsalted butter
  • ¼ cup freshly grated Parmesan

In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the but...

View full recipe at Epicurious


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