Best 2 Toasted Orzo With Saffron And Fennel Recipes
**Explore the Mediterranean Delights of Toasted Orzo with Saffron and Fennel**
Embark on a culinary journey to the vibrant shores of the Mediterranean with our tantalizing toasted orzo dish, a harmonious blend of flavors and textures that will delight your senses. This delectable recipe features plump orzo pasta toasted to a golden perfection, infusing each bite with a nutty aroma. Layers of flavor unfold as saffron, the "red gold" of spices, lends its vibrant hue and earthy notes, while fennel adds a touch of anise-like sweetness and freshness. This versatile dish can be enjoyed as a delectable main course or as a flavorful side, and it is sure to impress even the most discerning palates.
**Additional Recipe Ideas to Enchant Your Taste Buds:**
**1. Toasted Orzo with Vegetables:**
Indulge in a symphony of colors and flavors with this vegetarian delight. Crisp-tender vegetables like bell peppers, zucchini, and broccoli florets are tossed with toasted orzo, creating a vibrant and nutritious meal. A tangy lemon-herb dressing brings all the elements together, leaving you feeling satisfied and energized.
**2. Creamy Orzo with Mushrooms:**
Dive into a comforting and creamy embrace with this orzo and mushroom extravaganza. Sautéed mushrooms release their earthy essence, mingling with a rich and velvety sauce made from cream, Parmesan cheese, and a hint of white wine. Topped with fresh herbs, this dish is a true celebration of umami flavors.
**3. Orzo Salad with Grilled Shrimp:**
Transport yourself to a seaside escape with this refreshing and protein-packed orzo salad. Succulent grilled shrimp are paired with al dente orzo, crisp vegetables, and a zesty lemon-dill dressing. Every bite is a delightful burst of summer flavors, perfect for a light and satisfying meal.
**4. Orzo Soup with Chicken and Vegetables:**
Warm your soul with a hearty and wholesome orzo soup. Tender chicken, an array of vegetables, and perfectly cooked orzo swim in a savory broth, infused with aromatic herbs and spices. This comforting soup is a nourishing embrace on a chilly day.
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.
SLOW-ROASTED COURGETTES WITH FENNEL & ORZO
Roast whole courgettes over tomatoes, bay, fennel and chilli for a fabulous taste that pairs well with saffron-spiked orzo - a sumptuous summertime supper
Provided by Rosie Birkett
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 14
Steps:
- Put the saffron in a small bowl and cover with 1/2 tbsp of boiling water. Heat oven to 180C/160C fan/gas 4. Put the fennel in a roasting tin with the tomatoes and bay leaf, drizzle over some oil, season and toss together with the chilli flakes. Pour over the wine. Prick the courgettes all over with a fork and place on top of the fennel. Drizzle with a little more oil, then season and cover with foil.
- Roast for 1 1/2 - 2 hrs, turning the courgettes halfway through, removing the foil for the last 5 mins. The courgettes should be very soft. Lift the courgettes from the pan and set aside.
- Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add half the lemon zest and breadcrumbs, and gently fry until the bread is golden and crunchy. Set aside.
- Cook the orzo in a pan of boiling water until al dente, then drain. Toss with the fennel, tomatoes, pine nuts, the saffron and its water. Season.
- Divide the orzo between plates and add half the ricotta to each, drizzle with olive oil and sprinkle with sea salt. Top with the courgettes and scatter over the breadcrumbs, remaining lemon zest and sprigs of dill.
Nutrition Facts : Calories 541 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
Tips:
- Toast the orzo before cooking: This adds a nutty flavor and helps to prevent the orzo from becoming mushy.
- Use a good quality saffron: Saffron is a delicate spice, so it's important to use a good quality brand. Look for saffron that is a deep red color and has a strong aroma.
- Don't be afraid to experiment with different vegetables: This recipe is a great base for experimenting with different vegetables. Try adding roasted red peppers, zucchini, or eggplant.
- Serve the orzo as a main course or a side dish: This dish is versatile and can be served as a main course or a side dish. If you're serving it as a main course, add some grilled chicken or fish.
Conclusion:
This toasted orzo with saffron and fennel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The orzo is toasted before being cooked, which gives it a nutty flavor and helps to prevent it from becoming mushy. The saffron and fennel add a delicate flavor to the dish, and the roasted vegetables add a pop of color and nutrition. This dish is sure to please everyone at your table.
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