Toasted Orzo with Saffron and Fennel
Post date
Saturday, December 26, 2009 - 15:46
Source of Recipe
Gourmet | June 2009
Serves/Makes/Yields
Makes 4 to 6 (side dish) servings
Recipe Description
Because of its shape, orzo can do nearly anything rice can do, and if youre a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes.
Ingredients
1/4 teaspoon crumbled saffron threads
1 tablespoon boiling-hot water plus 2 cups water, divided
1/2 cup chopped red onion
2 tablespoons olive oil
1 /2 cups orzo (9 ounces)
1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds
Preparation
- 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.
Type of Cuisine
Type of Meal