Embark on a culinary journey with our enticing Saffron Orzo recipes, a delightful symphony of flavors that will tantalize your taste buds. This versatile grain takes center stage, adorned with the vibrant hues and aromatic essence of saffron, a spice that has captivated palates for centuries. From the classic Saffron Orzo with Shrimp and Asparagus, a harmonious blend of succulent shrimp, tender asparagus, and a creamy saffron sauce, to the hearty and flavorful Sausage and Kale Saffron Orzo, a medley of savory sausage, earthy kale, and a rich saffron broth, each recipe promises an extraordinary gustatory experience. For a vegetarian delight, try the Roasted Eggplant and Goat Cheese Saffron Orzo, where roasted eggplant and creamy goat cheese mingle with the aromatic saffron-infused orzo. If simplicity is your preference, the Lemon and Herb Saffron Orzo offers a refreshing burst of citrus and herbs, while the Saffron Orzo Pilaf, a classic Persian dish, showcases the grain's nutty flavor and pairs perfectly with grilled meats or stews. With each recipe, you'll discover a new facet of this extraordinary grain, making it a versatile addition to your culinary repertoire.
Here are our top 7 tried and tested recipes!
SAFFRON ORZO
Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
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.
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 & VEGGIES OVER SAFFRON ORZO
Steps:
- 1. In a medium bowl, combine the marinade ingredients. 2. 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. 3. 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. 4. Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately. 5. Make saffron orzo. 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.
GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO RECIPE
Provided by Dixie8686
Number Of Ingredients 26
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 platteIn 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.r and serve immediately
Tips:
- Use high-quality saffron. Saffron is a delicate spice, so it's important to use the best quality you can afford. Look for saffron that is a deep red color and has a strong aroma.
- Toast the orzo before cooking it. Toasting the orzo will give it a nutty flavor and help it hold its shape better when cooked.
- Use a good quality broth. The broth is an important part of this dish, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or even seafood broth.
- Add the saffron at the end of cooking. Saffron is a delicate spice, so it's important to add it at the end of cooking to prevent it from losing its flavor.
- Garnish with fresh herbs. Fresh herbs, such as parsley, cilantro, or basil, will add a pop of color and flavor to your dish.
Conclusion:
Saffron orzo is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant color and delicate flavor, saffron orzo is sure to impress your guests. So next time you're looking for a new side dish to try, give saffron orzo a try. You won't be disappointed!
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