Toasted Orzo with Saffron and Fennel

Toasted Orzo with Saffron and Fennel
Photo by Romulo Yanes


  • orzo
  • 17 tablespoons water
  • ¼ teaspoon crumbled saffron threads
  • ½ cup red onion
  • plus 2 tablespoons chopped fronds
  • 1 cup fennel
  • 2 tablespoons olive oil

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,...

View full recipe at Epicurious


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