The Secret Ingredient (Saffron): Saffron And Orange Rice Pilaf With Orzo And Pine Nuts Recipe

1. 1

   In a medium saucepot, heat the water and stock with the saffron over medium heat.

2. 2

   In a large saucepot, melt the butter over medium heat. Add the orzo, and toast until golden brown, about 90 seconds. Add the shallot, and season with salt. Saute on low heat until the shallot is translucent, about 2 1/2 minutes. Add the rice, and stir to coat in the butter. Add the water, stock, and saffron, and raise the heat to high to bring the mixture to a boil. Lower the heat to low, cover, and cook until the rice is tender, 16 to 18 minutes. Fluff with a fork, and stir in orange zest, pine nuts, and pepper. Serve hot or at room temperature, especially alongside a juicy roast chicken or jumbo roast shrimp.

* Per serving · 4 servings · Values may vary.

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