Saffron orzo

4 servings

Ingredients

Quantity Ingredient
½ teaspoon saffron (generous pinch),
½ pounds orzo *
½ cup grated Pectorino or

Directions

: - crumbled

: -Parmesan cheese

: Salt and freshly ground : -black pepper, to taste * Orzo is known as Rosamarina in Italian because the little grains of pasta resemble rosemary leaves. Bring about 3 quarts of water to a rapid boil in a large covered pot.

Crumble the saffron into a small heatproof bowl and stir in about 3 tablespoons of theboiling water; set aside. Stir the orzo into the pot of boiling water, cover, and return it to a boil. Cook until al dente, or for about 8 minutes. Taste it frequently and when the grains of pasta are cooked, but still firm and separate, drain the orzo and quickly toss it in a serving bowl with the saffron water and Pecorino cheese. Add salt and pepper to taste. Serve hot. Makes 4 (8-ounce servings). Per serving: 315 calories, 9.9 g protein, 3.9 g fat, 58⅕ g carbohydrate, 238 mg sodium, 9 mg cholesterol.

NOTE: "This golden, fragrant side dish is a good alternative to rice when you are either in a hurry or just in the mood for a change. It is especially suited to Spanish, Caribbean, and North African cuisines." [Moosewood Restaurant Cooks at Home; The Moosewood Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9 PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 09-30-94

Related recipes