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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a combo of a few recipes that I've found the tastiest and easiest to make. Ingredients:
1 tbs extra virgin olive oil |
2 tbs shallots, minced |
1 cup low sodium chicken broth |
1 tsp fresh thyme leaves, minced |
1/8 tsp saffron threads, ground (a little more than a pinch) |
1/2 cup orzo |
1 tbsp parmesan cheese, freshly grated |
1/4 tsp fresh lemon juice |
2 tbsp fresh parsley, chopped |
Directions:
1. Heat olive oil in a medium sauce pan under medium-low heat until the oil is fragrant. Add shallots, turn down heat, and saute for about 1 minute.
2. Add chicken broth, thyme, and saffron. Cook over low heat for about 5 minutes to allow the saffron to bloom.
3. Return to a slow boil. Add orzo, cover, and reduce heat to a simmer. Cook for about 10 minutes, or until liquid is absorbed (if not all absorbed afer 10 minutes, you can drain the excess liquid).
4. Stir in the cheese, lemon juice, and parsley. Serve immediately and encourage guests to add salt and pepper to taste at the table.
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