Saffron Orzo

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 20%
  • Protein: 13g
  • Fat: 6.7g
  • Saturated fat: 3.8g
  • Carbohydrate: 45g
  • Fiber: 1.6g
  • Sodium: 152mg
  • Cholesterol: 17mg


  • 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 peelslivered 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 pepperpepper


  1. 1. In a glass measure, combine saffron and 1 cup hot water. Let stand for 20 minutes.
  2. 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. 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. 4. Stir in lemon juice, cheese, and salt and pepper to taste. Spoon into a serving bowl and serve immediately.
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