Guest guest Posted April 26, 2002 Report Share Posted April 26, 2002 * Exported from MasterCook * Saffron Orzo Pilaf Recipe By : Pasta For All Seasons, by Robin Robertson, page 147 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups orzo 1 tablespoon olive oil 1/2 red bell pepper -- chopped 1 zucchini -- chopped 1 carrot -- shredded 1 bunch scallions -- minced 1/8 teaspoon saffron powder -- or turmeric 1/4 cup chopped fresh flat-leaf parsley salt and freshly ground black pepper Serves 4 Saffron strands are the dried stigmas of the crocus flower. Although it gives a lovely yellow hue to the orzo, saffron can be exorbitantly expensive. Powdered saffron is somewhat less pricey than the strands, but turmeric is cheaper still and may be substituted for a fraction of the cost. Use turmeric judiciously, however, as its dusky flavor can sometimes interfere with the flavors in a recipe. If you use the saffron strands, dissolve them in a bowl with two tablespoons of hot water. Cook the orzo in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 6 to 8 minutes. When the orzo is cooked, drain it and set aside. Heat the oil in a large skillet over medium heat. Add the bell pepper, zucchini, carrot, and scallions, and cook until softened, about 5 minutes. Add the orzo and saffron or turmeric, and stir to combine. Stir in the parsley and season with salt and pepper to taste. Serve immediately in a large shallow serving bowl. Other pasta choices: ditalini, stellini - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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