| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Orzo |
| 1/4 |
ts |
Saffron threads; crumbled |
| 2 |
tb |
Butter |
| 1/4 |
c |
Fresh parmesan cheese; grated |
INSTRUCTIONS
1. In a saucepan bring the broth and 1 1/2 cups water to a boil, add the
orzo and boil it for 5-7 minutes or until it is al dente.
2. In a small bowl dissolve the saffron in 1 Tablespoon of the hot cooking
liquid.
3. Drain the orzo well, return it to the pan; and stir in the saffron
mixture, the butter, thre parmesan and salt and pepper to taste.
Posted to recipelu-digest Volume 01 Number 320 by RecipeLu
<recipelu@geocities.com> on Nov 28, 1997
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