Toasted Orzo with Saffron & Fennel

by 11 Comments

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 1/4 tsp crumbled saffron threads in a small bowl and add 1 tbsp of very hot water.  Set aside. 


Chop 1/2 cup red onion.


Heat 2 tbsp 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 1/2 cups (9 oz) orzo and toast, stirring frequently, about 3-4 minutes.


Stir in the saffron mixture.


Add 2 1/2 cups water and 1 tsp 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 tbsp of the fennel fronds. Serve the orzo, sprinkled with the chopped fronds.

Other recipes using saffron:
Mediterrasian’s Paella
Toasted Orzo with Saffron & Fennel
1/4 tsp crumbled saffron threads
1 tbsp very hot water, plus 2 1/2 cups water, divided
1/2 cup chopped red onion
2 tbsp olive oil
1 1/2 cups orzo (9 oz)
1 tsp kosher salt
1 cup chopped fennel (from 1 medium fennel bulb)
2 tbsp chopped fennel fronds
Put crumbled saffron threads in a small bowl and add 1 tbsp 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 1/2 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 tbsp 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.

 

Comments

  2. s. stockwell says

    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

  3. Cookin' Canuck says

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

    Reply

  5. applecrumbles says

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

    Reply

  6. tokyoterrace says

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

    Reply

  7. Esi says

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

    Reply

  9. The Food Addicts says

    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

  10. Toaster Oven Recipes says

    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

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