VEAL CHOPS WITH SAFFRON ORZO AND TOMATO SAUCE
Steps:
- Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer to a plate.
- Add garlic to skillet and cook over moderate heat, stirring, 30 seconds. Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.
- Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
- Reheat chops in sauce and serve with orzo.
SHRIMP WITH SAFFRON ORZO
Make and share this Shrimp With Saffron Orzo recipe from Food.com.
Provided by nirfreak03
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On high heat, bring broth to a boil.
- Reduce to low and simmer and add saffron.
- Return to boil and add orzo. Cook until tender (about 10 minutes).
- Drain orzo and add 4 tablespoons oil, salt, pepper, juice of half a lemon and parsley. Mix and set aside.
- Toss shrimp with salt, pepper, and remaining lemon juice.
- Heat remaining oil in saucepan.
- Add shrimp and cook until thoroughly pink about 4 minutes total.
- Mix shrimp with orzo.
Nutrition Facts : Calories 533.8, Fat 19.3, SaturatedFat 2.9, Cholesterol 115.2, Sodium 1329.5, Carbohydrate 62, Fiber 3.5, Sugar 1.6, Protein 28.9
RED MULLET WITH SAFFRON BAKED ORZO & BROAD BEANS
Add a touch of luxury to a weekend meal with red mullet and saffron-tinted orzo pasta. Peel the broad beans, too, if you really want to wow dinner guests
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Pasta, Supper
Time 1h5m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4 and take the mullet out of the fridge to come up to room temperature. Boil a kettle and put the saffron in a small bowl. Pour over 1 tbsp boiling water and stir to release the colour and flavour.
- Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the fennel seeds, red onion, parsley stalks, lemon zest and fennel. Season, add the chilli and cook, stirring, for about 5 mins or until the fennel is taking on some colour. Add the pine nuts, sultanas and orzo and cook for a few more mins, then deglaze with the sherry and the saffron and its liquid. Cook for a couple of mins longer until the liquid has evaporated, then stir through the parsley leaves, tomatoes and beans and transfer to a lightly oiled roasting tin. Cover with 250ml boiling water and cook in the oven for 15 mins.
- Preheat the grill. Season the fish inside and out and put the thyme and lemon inside. Rub with olive oil, place on a piece of baking parchment, then grill for about 3-4 mins on each side, depending on their size. Remove and rest. Once the pasta is ready, divide it between plates and top with the fish.
Nutrition Facts : Calories 713 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 33 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
TOASTED ORZO WITH SAFFRON AND FENNEL
Provided by Melissa Roberts
Categories Side Vegetarian Quick & Easy Dinner Saffron Fennel Healthy Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Soften saffron in 1 tablespoon hot water and set aside.
- 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.
- 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.
- Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.
SAFFRON ORZO
Steps:
- In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan, and salt and pepper to taste.
GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- 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.
SAFFRON ORZO WITH ASPARAGUS
Make and share this saffron orzo with asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat butter in skillet, add orzo and stir.
- add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
- uncover and simmer until liquid is absorbed.
- stir in parmesan cheese, salt, pepper.
- serve in a bowl garnished with shavings.
Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.8, Sodium 483.6, Carbohydrate 29.9, Fiber 2.6, Sugar 2.3, Protein 10.5
SAFFRON ORZO WITH SHRIMP
Steps:
- 1. In a large saucepan, bring chicken broth to a boil. Reduce heat and simmer. Add saffron, stir and simmer until saffron has bloomed, about 5 min. Return to medium and bring to boil, add orzo; cook until tender, 8-10 min. Drain orzo and transfer to large bowl. Add 4 Tbsp olive oil, parsley, half the lemon juice, 2 tsp salt, 1 tsp pepper and combine. 2. In a bowl, toss the shrimp with 1 tsp salt, 1 tsp pepper, and remaining lemon juice. Heat remaining 3 Tbsp oil in medium skillet over medium-high heat. Add optional sausage and brown for a few minutes. Remove from skillet leaving as much oil in pan as possible. Add to bowl with orzo. Add shrimp in single layer to pan and cook until just turning pink, about 2 min per side. Add shrimp to bowl with orzo. Toss to combine and serve.
SHELLFISH, ORZO & SAFFRON STEW
The perfect choice for a small, informal gathering, take this dig-in dish of mussels, clams, prawns and orzo pasta to the table and serve with crusty bread
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Boil the kettle, put the saffron in a small bowl, pour over 100ml hot water and set aside to steep. Tip the mussels and clams into a large colander and rinse under cold water. Scrub the shells and pull away any stringy beards. Discard any that don't close when tapped on the side of the sink. Use a small serrated knife to cut down the prawn backs, through the shells, pulling out any black entrails you find.
- Heat the oil in a large casserole dish or deep frying pan. Add the shallots, celery and garlic, and fry over a low heat for a few mins until starting to soften. Add the wine and Pernod, and bring to the boil. Simmer for 1-2 mins, then add the stock, the saffron with its steeping liquid and some seasoning. When bubbling, reduce to a simmer and stir in the orzo. Cover the pan with a lid and cook for 4 mins.
- Add the shellfish, re-cover and cook for 5 mins more until the pasta is cooked, the prawns are pink and the shells are all open (discard any that aren't). Scatter with parsley and serve in bowls with a drizzle of oil and crusty bread.
Nutrition Facts : Calories 426 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
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