Wednesday, August 13, 2008

Saffron Orzo Salad

One of the best potluck dishes I know: very quick, easy, goes with anything at a potluck (maybe not sushi night, though), and super yummy. We had it Monday night, along with several other things that were decidedly NOT mole.

Saffron Orzo Salad
modified from Giada de Laurenti's Food Network show
makes about 6 heaping servings
  • 4 cups chicken stock
  • 1 teaspoon saffron threads
  • 1 pound dried orzo
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • 1/2 tsp lemon zest
  • 1 teaspoon sea salt, preferably with a high mineral content like Ile de Re
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

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