Monday, April 23, 2007

saffron orzo with toasted pine nuts

saffron orzo with toasted pine nuts

1 cup orzo pasta
6 cups chicken stock
1 tsp saffron threads
1/2 cup pine nuts

bring chicken stock and saffron to a boil. add orzo and cook until al dente. meanwhile, toast pine nuts in a sautee pan until fragrant and lightly toasted. drain orzo and fold in toasted pine nuts.

i had all these ingredients in my pantry (leftover orzo from mediterranean orzo!) the saffron adds a bit of savory complexity to the flavor of the stock and the pine nuts have a soft crunch. good comfort food!


Anonymous said...

The orzo recipe sounds divine!
What options are there for the TRUE vegetarian who prefers NOT to use CHICKEN stock in his or her cooking?

heather said...

oops! i shouldn't have used the vegetarian tag on this post. sorry :)
i would use vegetable stock or these guys:

artdiva said...

OMG!! This was amazing!! A few years ago i went to boco raton Florida and ate at a tiny greek restaurant and they served something almost the same. Ever since then, I've been trying to find something close. This was almost exactly what it was- and is now one of the best and easiest dishes i have ever had!!!! The almonds added that really nice crunch as well! Thankyou Thankyou Thankyou!!

Monica said...

My husband and I LOVE this recipe...we've made saffron orzo before, but the addition of the pine nuts = divine!

eric said...

I am planning on trying this recipe. Wow, what an eye opener when I saw the price of saffron.