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.
recipes/saffron_orzo.txt · Last modified: 2010/01/08 19:00 by mcf
Copyright © 2008-2009