Saffron truly is worth its weight in gold. It is a product of the Crocus flower and adds a pungent and aromatic flavor to foods. It also adds a beautiful golden color to anything you are cooking with. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages. I like to add it to rice or as seen here, orzo pasta. It is pretty mild in flavor but adds the perfect touch to a simple dish. Give it a try and you will see that it is absolutely delicious!
Saffron Orzo
1/4 teaspoon crumbled saffron threads
2 tablespoons butter
1/2 cup finely chopped onions
12 ounces dried orzo pasta
2 teaspoons fresh parsley leaves
2 teaspoons lemon zest
2 cups chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
Salt and fresh-ground pepper to taste
1. In a glass measure, combine saffron and 1 cup hot water. Let stand for 20 minutes.
2. Meanwhile, in a 3- to 4-quart pan over medium-high heat, melt butter. When it is foamy, add onions and cook until soft. Stir in orzo, parsley, and lemon zest. Stir often until some of the orzo is deep golden brown, about 5 minutes.
3. Pour in broth, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is tender to bite, about 20 minutes.
4. Stir in lemon juice, cheese, and salt and pepper to taste. Spoon into a serving bowl and serve immediately.
Where do you find crumbled saffron threads? This recipe looks so good -I can’t wait to try it!