Toasted Orzo with Saffron and Fennel
- ½ cup red onion
- 17 tablespoons water
- ¼ teaspoon crumbled saffron threads
- 2 tablespoons olive oil
- 1 cup fennel
- plus 2 tablespoons chopped fronds
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,...