Toasted Orzo With Saffron And Fennel Recipes

TOASTED ORZO WITH SAFFRON AND FENNEL

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:

• 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.

GRILLED MEATS AND VEGETABLES OVER SAFFRON ORZO

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.

TOASTED ORZO WITH OLIVES AND LEMON

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add orzo; cook, stirring, until golden, 5 to 7 minutes. Add 4 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate).
• Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.

SLOW-ROASTED COURGETTES WITH FENNEL & ORZO

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.

BAKED FENNEL WITH SAFFRON

Steps:

• Preheat the oven to 425 degrees F.
• Place fennel, onion and garlic into an oiled baking dish using the 2 tablespoons oil.
• Combine saffron, chicken broth and white wine and pour over fennel season with salt and pepper. Dot with butter.
• Cover and bake for 25 - 30 minutes. If desired, uncover the baking dish toward the end of the cooking time, to allow any excess liquid to evaporate.
• Garnish with the fennel fronds (feathery greens from the fennel).