Mussels And Saffron Pilaf

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 1/2 cup orzo pasta
• 1 1/2 cups rice
• 1 teaspoon ground turmeric
• 2 pinches saffron threads
• 1/2 cup dry white wine
• 2 cups chicken stock or 2 cups chicken broth
• 2 lbs mussels, scrubbed and debearded
• 1 cup peas, thawed if frozen
• 1/3 cup grape tomatoes, quartered
• 1/3 cup fresh parsley, chopped

1. In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.
2. Stir in garlic and season with salt and pepper.
3. Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.
4. Stir in rice, turmeric, and saffron.
5. Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.
6. Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).
7. Serve in shallow bowls, garnished with fresh parsley.

olive oil, onion, garlic, salt, orzo pasta, rice, ground turmeric, threads, white wine, chicken, mussels, peas, grape tomatoes, fresh parsley

Taken from www.food.com/recipe/mussels-and-saffron-pilaf-404401 (may not work)