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
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.
Recipe notes
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