Saffron Orzo

Here’s a good basic orzo recipe I like:

Saffron Orzo:

• 4 cups chicken stock

• 1 teaspoon saffron threads

• 1 pound dried orzo

• 1/4 cup extra-virgin olive oil

• 1/2 lemon, juiced

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom - about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Yield: 6 servings