Orzo

Sometimes I like the sweetness of orzo rather than rice.  I really enjoy orzo in soups, and it makes a good side or lunch dish.  I found this recipe in the Post Gazette, and we have enjoyed it:

Orzo with Saffron and Fennel

1 t saffron threads
1 small red onion
2 T olive oil
1 fennel bulb, chopped
8 oz orzo
2 c vegie broth, heated
handful of walnuts or pecans

Soften saffron in 1 T hot water, set aside.
Peel and chop the onion.  Heat olive oil in a medium sauté pan, and add chopped onion with a spoonful of water.  Cook for about 5 minutes.  Add the chopped fennel and sauté for 3 more minutes.

Add orzo, sauté for 4 minutes.

Cover everything with the hot broth, season with salt and pepper, and stir in saffron.  Cook about 10 or 12 minutes.  Garnish with fennel leaves and chopped nuts.

Here is what it looks like before the garnish: