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Epicurious
Gourmet

Toasted Orzo With Saffron and Fennel

By Melissa Roberts

3.4

(28)

A bowl of orzo in a creamy sauce of saffron fennel and dill with a glass of white wine.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Because of its shape, orzo can do nearly anything rice can do, and if you're a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes.

Recipe information

  • Total Time

    35 min

  • Yield

    Makes 4 to 6 (side dish) servings

Ingredients

¼ teaspoon crumbled saffron threads
1 tablespoon boiling-hot water plus 2 cups water, divided
½ cup chopped red onion
2 tablespoons olive oil
1½ cups orzo (9 ounces)
1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

Preparation

  1. Step 1

    Soften saffron in 1 tablespoon hot water and set aside.

    Step 2

    Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.

    Step 3

    Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.

    Step 4

    Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.

TagsPastaOrzoSaffronHerbs & SpicesFennelRoot VegetableVegetableSideDinnerNut FreeDairy FreeVeganVegetarianQuickEasyWeeknight MealsGourmet

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