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    Home » Entrees

    Toasted Orzo with Saffron & Fennel

    Published: Jun 6, 2009 · Modified: Mar 29, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 11 Comments

    2Shares

    Toasted Orzo with Saffron & Fennel

    Awhile ago, a friend gave me a generous portion of her saffron stash.  I have scrimped and saved every little bit of those precious strands.  Have you ever wondered why saffron is so expensive?  These delicate little threads are derived from the stamen of crocus flowers.  To make it even worse, each crocus flower only has three stamen.  Kind of makes you respects those little threads, doesn't it?  I felt it was time to put those hard-earned threads to work.

    Put ¼ teaspoon crumbled saffron threads in a small bowl and add 1 tablespoon of very hot water.  Set aside. 


    Chop ½ cup red onion.


    Heat 2 tablespoon olive in a medium saucepan over medium heat. Add the chopped onion and cook until the onion is softened, about 5 minutes, stirring occasionally.


    Add 1 ½ cups (9 oz) orzo and toast, stirring frequently, about 3-4 minutes.


    Stir in the saffron mixture.


    Add 2 ½ cups water and 1 teaspoon salt.


    Cover and simmer until the liquid is absorbed and the orzo is just tender, about 10-12 minutes. Remove from heat.


    From a medium bulb of fennel, chop 1 cup of the vegetable and sprinkle over the cooked orzo. Cover and let the fennel soften off the heat, about 5 minutes.


    Stir the fennel into the orzo. Chop 2 tablespoon of the fennel fronds. Serve the orzo, sprinkled with the chopped fronds.

    Toasted Orzo with Saffron & Fennel
    ¼ teaspoon crumbled saffron threads
    1 tablespoon very hot water, plus 2 ½ cups water, divided
    ½ cup chopped red onion
    2 tablespoon olive oil
    1 ½ cups orzo (9 oz)
    1 teaspoon kosher salt
    1 cup chopped fennel (from 1 medium fennel bulb)
    2 tablespoon chopped fennel fronds
    Put crumbled saffron threads in a small bowl and add 1 tablespoon of very hot water.  Set aside.
    Heat olive in a medium saucepan over medium heat. Add the chopped onion and cook until the onion is softened, about 5 minutes, stirring occasionally.  Add orzo and toast, stirring frequently, about 3-4 minutes.
    Stir in the saffron mixture.  Add 2 ½ cups water and kosher salt.  Cover and simmer until the liquid is absorbed and the orzo is just tender, about 10-12 minutes. Remove from heat.  Sprinkle the chopped fennel bulb over the cooked orzo. Cover and let the fennel soften off the heat, about 5 minutes.  Stir the fennel into the orzo. Chop 2 tablespoon of the fennel fronds. Serve the orzo, sprinkled with the chopped fronds.
    Serves 4-6 as a side dish or 2-3 as an entree.
    2Shares
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      Reader Interactions

      Comments

      1. Ricardo

        July 06, 2009 at 7:11 pm

        Looks super delicious and well presented 🙂 xxx
        Rico|Recipes

        Reply
      2. Toaster Oven Recipes

        June 11, 2009 at 12:30 am

        Yummy,yummy,yummy,simply mouth-watering stuff!
        I can smell it right here!
        I guess I can't do anything else until I can get this delicacy to treat and mesmerize my senses. And that's going to be right now.
        Wonderful recipe! Great post!

        Reply
      3. The Food Addicts

        June 10, 2009 at 3:59 pm

        Saffron! My goodness.. my husband has been trying to buy saffron, and i just can't believe how expensive it is for just a tiny amount! But it's definitely something fun to cook with. Great post!

        Reply
      4. Mathilde

        June 08, 2009 at 12:24 pm

        I have never tried orzo but as soon as I find some, I will try this recipe!

        Reply
      5. Esi

        June 08, 2009 at 3:22 am

        This sounds absolutely delicious. I have some saffron that I need to use so I will definitely keep this in mind.

        Reply
      6. tokyoterrace

        June 07, 2009 at 6:41 am

        This looks so delicious- I love meals like this. Simple and tasty but unique. Great recipe. Thanks for sharing!

        Reply
      7. applecrumbles

        June 07, 2009 at 1:45 am

        That has to be delicious. Saffron and fennel? - can't go wrong there. Definitely going on my must try list.

        Reply
      8. janet

        June 06, 2009 at 3:44 pm

        That looks wonderful and I have been craving saffron lately, I think I'll have to make this!

        Reply
      9. Cookin' Canuck

        June 06, 2009 at 3:10 pm

        S. Stockwell, I too was worried about the fennel being tender enough, but was pleasantly surprised. It was perfectly done.

        Reply
      10. s. stockwell

        June 06, 2009 at 2:56 pm

        so lucky to have a stash of saffron? we are all out? wondering if the fennel is tender enough? must be? looks delicious. best, s

        Reply
      11. iRaw

        June 06, 2009 at 2:50 pm

        This looks delicious!

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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