2 C water or vegetable or chicken stock
2 C orzo
few threads of Saffron
1 T Olive Oil
1 T parsley or cilantro
1 T Fresh Basil, dill, fennel or celery leaves
1 T chopped red onion or scallion
½ C shredded carrot
½ C shredded zucchini or summer squash or green pepper
Sprinkle of grated Parmesan cheese
Bring to boil 2 cups of water (can substitute water for vegetable or chicken stock). Measure 2 cups of orzo and add. You will be tempted to add more liquid but your orzo will be mushy. Sparingly add a few threads of saffron and salt to taste. Add teaspoon of olive oil and stir before turning down flame and covering. Let simmer for 5 minutes and turn off flame without removing lid. This will provide sufficient moisture to finish cooking without burning.
After 10 minutes fluff the orzo with a fork and empty on to cookie sheet to cool.
Then select your fresh herbs with which you would like to toss the orzo. A tablespoon of flat parsley or cilantro, a tablespoon of fresh basil or dill, fennel or even celery leaves. Any four of these will do.
Then add a tablespoon of chopped red onion or chopped scallions.
Add all of these to a large mixing bowl and refrigerate.
Next grate one half cup of fresh carrots and a half cup of chopped zucchini or summer squash or green pepper
When Orzo is cooled toss with herb-veggie mixture and taste for salt. You may want to add a drizzle of extra virgin olive oil along with your favorite chopped nuts or toasted pine nuts and sprinkle with Parmesan cheese before serving.
This dish is perfect at room temperature for cold buffets.
These two dishes along with a green salad are great for a light weekend lunch.