This spring has been a busy one, so I am reposting an oldie but goodie from May 2013. Try this Saffron Orzo with Teriyaki Sirloin Kabobs!
Looking for an easy, different, and colorful side dish? Hello, Saffron Orzo!
If you have not tried orzo, the texture is great – it looks like large grains of rice, but tastes like (and is) pasta. Super easy to make, too. If you have not tried saffron, it is fun for a change of pace. High-quality saffron can be very expensive, but I am happy with the Trader Joe’s reasonably-priced version. This authentic packet was a gift from a friend – thanks, NZ!
This dish would pair well with a simple broiled flank steak and a big hunk of steamed broccoli – a fast, colorful, and healthy meal. Or how about with Teriyaki Sirloin Kabobs?
- 1.5 c orzo
- 2 c low-sodium chicken broth or stock {or vegetable stock}
- pinch of saffron threads (less than 10)
- extra virgin olive oil
- freshly ground black pepper
- In a large skillet, heat the orzo over medium-high heat until it starts to brown, stirring or shaking so it does not burn. Continue until the majority of the orzo is toasted. Remove the orzo from the skillet into a bowl (you are not adding anything else to the bowl, just moving the orzo for a few minutes).
- Bring the chicken broth or stock to a boil in the skillet over high heat.
- Remove the skillet from the heat, add the saffron, and let it steep for a few minutes.
- Return the skillet to high heat just until the liquid boils. Add the toasted orzo and reduce the heat to medium.
- Cook, stirring occasionally, until the orzo absorbs the liquid, about 8-10 minutes. Keep stirring to make sure the orzo does not stick to the skillet.
- When the orzo has absorbed almost all of the liquid, try a few pieces. It should be "al dente" (firm) like pasta. If it is too firm (for example, it crunches), add a few tablespoons of water and turn the heat up for a minute until the new liquid is absorbed. Repeat if necessary until it has the texture of pasta and all the liquid is absorbed.
- Remove from heat and stir in a bit of olive oil - 1 or 2 T - and season with pepper.
Adapted from: http://www.foodandwine.com/recipes/saffron-orzo
My photography has improved a bit since the May 2013 post, no? 😉
Tell me what you think!