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!

5 comments:

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: http://www.celiac.com/catalog/product_info.php?products_id=168

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.