Saffron Orzo Food

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GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO



Grilled Meats and Vegetables over Saffron Orzo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 24

5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
Saffron Orzo, recipe follows
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

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



Saffron Orzo image

Categories     Pasta     Side     Quick & Easy     Parmesan     Saffron     Gourmet

Yield Serves 6

Number Of Ingredients 5

1 1/2 cups chicken broth
1 cup orzo (rice-shaped pasta)
1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan

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.

SAFFRON ORZO



Saffron Orzo image

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.

SHELLFISH, ORZO & SAFFRON STEW



Shellfish, orzo & saffron stew image

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

good pinch of saffron
12 mussels (about 250g)
12 clams (about 250g)
8 large prawns , shells and heads on
3 tbsp olive oil or rapeseed oil
2 shallots , finely chopped
1 celery stick , finely chopped
5 garlic cloves , crushed
150ml white wine
50ml Pernod
500ml fish stock
200g orzo
small pack parsley , finely chopped
extra virgin olive oil or rapeseed oil, for drizzling
crusty bread , to serve

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

SAFFRON ORZO WITH ASPARAGUS



saffron orzo with asparagus image

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

2 tablespoons butter
1 1/4 cups orzo pasta
3 cups chicken broth
1/2 teaspoon crushed saffron
1 lb thin asparagus, sliced into 1/2 inch pieces
1/4 cup grated parmesan cheese, plus shavings for garnish
salt & pepper

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

SHRIMP WITH SAFFRON ORZO



Shrimp With Saffron Orzo image

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

4 cups reduced-sodium chicken broth
1 teaspoon saffron thread
1 lb orzo pasta
7 tablespoons extra virgin olive oil
1/4 cup fresh flat-leaf parsley, chopped
3 teaspoons salt
2 teaspoons black pepper
1 lb shrimp
1 lemon

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

ORZO WITH SAFFRON AND ROMANO CHEESE



Orzo With Saffron and Romano Cheese image

Make and share this Orzo With Saffron and Romano Cheese recipe from Food.com.

Provided by COOKGIRl

Categories     Rice

Time 26m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 teaspoon crumbled saffron thread
1 tablespoon butter
1 tablespoon olive oil
1/3 cup shallot, finely minced
12 ounces dried orzo pasta
2 teaspoons fresh thyme leaves
2 teaspoons grated lemon peel
2 cups chicken stock
1/2 cup dry white wine (read *NOTE)
2 tablespoons lemon juice
1/2 cup grated pecorino romano cheese or 1/2 cup grated parmesan cheese
salt, to taste
fresh ground pepper, to taste

Steps:

  • *NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
  • In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
  • Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
  • Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
  • Pour in chicken stock, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is al dente, about 20 minutes.
  • Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 301.5, Fat 6, SaturatedFat 1.9, Cholesterol 7.5, Sodium 137, Carbohydrate 48, Fiber 1.9, Sugar 3.1, Protein 9.8

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