Saffron Orzo, from “Moosewood Restaurant Cooks at Home”

• Generous pinch of saffron, crumbled (about 1/2 teaspoon)
• 1/2 pound orzo
• 1/2 cup grated Parmesan or Pecorino cheese
• salt and ground black pepper to taste

1. Bring 3 quarts water to boil in a big pot. Crumble the saffron into a small bowl and add about 3 tablespoons of the hot water, stirring well.
2. Stir the orzo into the big pot of boiling water and cook till al dente, about 8 minutes.
3. Drain the orzo and quickly toss it in a serving bowl with the grated cheese. Add the saffron and water and stir well. Season to taste with salt and pepper.