Orzo pasta with saffron
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Finely chopped orzo pasta is a great substitute for rice in this delicious, spiced pilaf. The pasta is first sautéed with shallots and then simmered in a fragrant mixture of chicken broth and saffron, creating a deliciously flavorful, simple Middle Eastern-inspired side dish that pairs perfectly with grilled meat, fish, or chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup orzo pasta
- 2 cups chicken broth
- 0.5 tsp saffron
- 2 bay leaves
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Cooking the dish according to the recipe:
- In a saucepan over medium heat, sauté 1 minced shallot in 2 tablespoons olive oil until softened, 2-3 minutes. Add 1 cup orzo pasta and cook, stirring, for 3-5 minutes.
- Add 2 cups chicken broth, 1/2 teaspoon each saffron and coarse salt, and 2 bay leaves. Bring to a boil, then stir and reduce heat; cover and simmer until the orzo pasta is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt to taste.
Author of the recipe - Steve Jackson is a professional chef and farm-to-table supplier.
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