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1
If sun dried tomatoes are not ready to eat and must be reconstituted, bring 1 cup water to boil and remove from heat.
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2
Pour boiling water over dried tomatoes and soak for 10 minutes.
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3
Remove tomatoes from water, saving 1/2 cup of the liquid.
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4
Cut tomatoes into thin strips and set aside.
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5
(If tomatoes are ready to eat set aside 1/2 cup water or 1/2 cup white dry wine.)
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6
Cook orzo in 6 to 8 cups boiling water for 12 to 14 minutes, until al dente.
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7
Drain and rinse orzo and set aside.
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8
Pour a 1/4 cup of reserved tomato water, water or wine into a separate glass container and heat in microwave for about 1 minute.
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9
Stir bouillon, saffron and olive oil into hot liquid and set aside.
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10
Spray a large non-stick or stick-resistant pan lightly with cooking spray and preheat on medium for 2 minutes.
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11
Add onions and garlic to pan and saute for 3 minutes.
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12
Add tomatoes continuing to saute until onions become translucent.
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13
If necessary, during cooking add small amounts of remaining water or wine to vegetable mixture to keep it from drying out.
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14
Add orzo to tomato and onion mixture a third at a time, so that pasta separates and mixes with vegetables.
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15
Add saffron liquid to pasta, mixing all ingredients together.
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16
Stirring frequently, continue to cook a few minutes more until heated through.
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17
Remove orzo from heat and serve or cover until ready to serve.
