Saffron orzo with vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Orzo |
| ⅛ | teaspoon | Saffron threads |
| 2 | tablespoons | Chopped chives |
| 2 | teaspoons | Unsalted butter or olive |
| Oil | ||
| ¼ | cup | Minced green onion |
| ¼ | cup | Minced red bell pepper |
| ½ | cup | Thinly sliced mushrooms |
| ¼ | cup | Thinly sliced yellow summer |
| Squash | ||
| 1 | teaspoon | Herbal salt substitute |
| ¼ | teaspoon | Dried thyme |
Directions
1. In a large pot over high heat, bring to a boil 1 quart of water and cook orzo until tender (10 minutes). Drain and set aside.
2. In a large skillet over medium-high heat, saute saffron and chives in butter for 1 minute, then add green onion, bell pepper, mushrooms, and squash, and saute for 10 minutes. Add salt substitute and thyme.
3. Stir cooked orzo into vegetable mixture; reheat briefly and serve.
Recipe By : the California Culinary Academy File