Saffron Orzo

Yield: Makes 6 servings

Ingredients

• 1/4  teaspoon  crumbled saffron threads
• 2  tablespoons  butter
• 1/2  cup  chopped shallots
• 12  ounces  dried orzo

  pasta

• 2  teaspoons  fresh thyme leaves
• 2  teaspoons  slivered lemon peel

  slivered

  lemon peel

• 2  cups  fat-skimmed chicken broth
• 1/2  cup  dry white wine
• 2  tablespoons  lemon juice
• 1/2  cup  grated pecorino romano or parmesan cheese
• Salt and fresh-ground pepper

  pepper

Preparation

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 shallots and stir until limp, about 1 minute. Stir in orzo, thyme, and lemon peel. 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.

Nutritional Information

Calories:

307 (20% from fat)

Protein:

13g

Fat:

6.7g (sat 3.8)

Carbohydrate:

45g

Fiber:

1.6g

Sodium:

152mg

Cholesterol:

17mg