Side Dish: Saffron Orzo

Prep/Cook Time: About 40 minutes

Ingredients

4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
¼ cup extra-virgin olive oil
½ lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup chopped flat-leaf parsley

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.