Saffron Orzo

• 2 cups chicken stock
• Kosher salt
• Generous pinch of saffron threads
• 1 1/2 cups orzo (about 10 ounces)
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper

1. In a large skillet, bring the stock to a boil with a generous pinch of salt.
2. Remove from the heat, add the saffron and let steep for 5 minutes.
3. Return the chicken stock just to a boil.
4. Add the orzo and cook over moderate heat, stirring occasionally, until the orzo is al dente and the stock has been absorbed, about 8 minutes.
5. Remove from the heat, stir in the oil, season with salt and pepper and serve.

chicken stock, kosher salt, generous, orzo, extravirgin olive oil, freshly ground pepper

Taken from www.foodandwine.com/recipes/saffron-orzo (may not work)