Saffron & dill orzo
Serve up this buttery and glossy rice-shaped pasta, flavoured with vibrant saffron, as an accompaniment
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- Melt the butter in a wide, shallow pan with a lid. Add the garlic and onion with a large pinch of salt. Cook gently for 15 minutes until the onion is golden and tender. Stir in the orzo and saffron and cook for a minute. Tip in the stock and simmer really gently for 10-12 minutes until just cooked (add a bit more stock or water if it needs it). Stir in the dill and another knob of butter. Serve straight away (otherwise it can become gluey).
PER SERVING
293 kcalories, protein 11.6g, carbohydrate 42.5g, fat 8.5 g, saturated fat 5.1g, fibre 3.1g, salt 0.5 g
Recipe from olive magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2083660/
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Ingredients
- 50g butter , plus extra to finish
- 2 garlic cloves , crushed
- 1 small onion , halved and sliced
- 350g orzo (small rice-shaped pasta)
- a big pinch saffron
- 900ml chicken stock (you might need a bit extra)
- a small bunch dill , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Ingredients
- 50g butter , plus extra to finish
- 2 garlic cloves , crushed
- 1 small onion , halved and sliced
- 350g orzo (small rice-shaped pasta)
- a big pinch saffron
- 900ml chicken stock (you might need a bit extra)
- a small bunch dill , chopped
PER SERVING
293 kcalories, protein 11.6g, carbohydrate 42.5g, fat 8.5 g, saturated fat 5.1g, fibre 3.1g, salt 0.5 g
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