Name: Toasted Orzo with Saffron and Fennel
Cook time: 15 min
Total time: 35 min
Yield: Makes 4 to 6 (side dish) servings
Ingredients: ¼ teaspoon crumbled saffron threads; 1 tablespoon boiling-hot water plus 2 cups water, divided; ½ cup chopped red onion; 2 tablespoons olive oil; 1½ cups orzo (9 ounces); 1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

A bowl of orzo in a creamy sauce of saffron fennel and dill with a glass of white wine.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Because of its shape, orzo can do nearly anything rice can do, and if you're a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes.

Recipe information

Total Time
35 min
Yield
Makes 4 to 6 (side dish) servings

Ingredients

¼ teaspoon crumbled saffron threads

1 tablespoon boiling-hot water plus 2 cups water, divided

½ cup chopped red onion

2 tablespoons olive oil

1½ cups orzo (9 ounces)

1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

Preparation

Step 1
Soften saffron in 1 tablespoon hot water and set aside.
Step 2
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.
Step 3
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.
Step 4
Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.