Saffron Orzo

1. 1

   In a large skillet, bring the stock to a boil with a generous pinch of salt.

2. 2

   Remove from the heat, add the saffron and let steep for 5 minutes.

3. 3

   Return the chicken stock just to a boil.

4. 4

   Add the orzo and cook over moderate heat, stirring occasionally, until the orzo is al dente and the stock has been absorbed, about 8 minutes.

5. 5

   Remove from the heat, stir in the oil, season with salt and pepper and serve.

No additional tips available.