Toasted Orzo with Saffron and Fennel
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 (side dish) servings
- 2 tablespoons olive oil
- 1/2 cup chopped red onion
- Carbohydrate 34 g(11%)
- Fat 5 g(8%)
- Fiber 2 g(8%)
- Protein 6 g(12%)
- Saturated Fat 1 g(4%)
- Sodium 11 mg(0%)
- Calories 207
Preparation Soften saffron in 1 tablespoon hot water and set aside. Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes. Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes. Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.
Preparation Soften saffron in 1 tablespoon hot water and set aside. Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes. Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes. Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.
