Saffron Orzo
By á-43099
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Ingredients
- 4 c. chicken stock
- 1 t. saffron threads
- 1 lb. dried orzo
- 1/4 c. extra-virgin olive oil
- 1/2 lemon, juiced
- 1 t. salt
- 1 t. black pepper
- 1/4 c. chopped flat-leaf parsley
Details
Preparation
Step 1
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. Add the orzo and cook until tender but still firm to the bite stirring occasionally; about 8 – 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine. Serves 6.
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