Monday, March 31, 2014

Saffron and Lemon Orzo

This lemony saffrony orzoy pasta will make a wonderful side dish to any entrée whether it be with chicken, beef, or shrimp. Saffron is actually the most expensive spice in the world. That means if you want to impress someone, use saffron!  Saffron is from the Crocus flower and people not only use it in food, but they use it as fabric dye as well.

I decided to make this recipe because I am always up for something new. I've never cooked orzo pasta nor have I ever used saffron in any recipe before. I have never tasted saffron either, so I didn't know what to expect. To my wonderful surprise, this dish was delicious! It was buttery, lemony and fresh! It was extremely quick and easy, so do not be afraid!  You can do it!

The saffron is blooming! 

Add the orzo to the saffron infused chicken broth.

Add the ingredients to the cooked orzo!

Completed recipe!! Delish

Saffron and Lemon Orzo

  • 4 cups low sodium chicken broth 
  • 1 teaspoon saffron threads 
  • 2 cups dried orzo 
  • 2 tablespoons extra virgin olive oil or any other oil you have around 
  • 2 tablespoons unsalted butter, softened 
  • 1 whole lemon, juiced 
  • 1 teaspoon lemon zest 
  • 1/4 cup flat-leaf parsley, roughly chopped 
  • 1-2 teaspoons salt, to taste 
  • Ground black pepper, to taste 
  1. In a large pot, bring the chicken broth to a boil over high heat; then reduce the heat to low and bring the stock to a simmer. 
  2. Add the saffron, stir, and allow the saffron to bloom for about 5 minutes. 
  3. Return the heat to medium and bring the stock to a boil. 
  4. Add the orzo and cook until tender, but still firm to the bite – about 8 to 10 minutes. Stir occasionally. 
  5. Drain orzo (even if there isn’t much liquid left) and transfer to a large bowl. 
  6. Add the olive oil, butter, lemon juice, lemon zest, salt, pepper, and parsley. Toss to combine.

I would love to know if you try out this recipe, so please let me know in the comments or on Google+.

Thank you for stopping by!
XOXO Shelly

No comments:

Post a Comment