Onion and Saffron Orzo
Onion and Saffron Orzo
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Ingredients
- 1 white onion, thinly sliced
- 1 tablespoon olive oil
- ½ cup orzo
- 4 cups boiling water
-
1 capsule Morton & Bassett Saffron Threads
-
½ teaspoon Morton & Bassett Ground White Pepper
- ½ cup Parmesan cheese, freshly grated
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 2 teaspoons salt
- 4 lemon slices
- 1 sprig fresh basil
Directions
In a large pan, add olive oil and onions. Slowly cook the onions over low heat, regularly stirring, until they reach a golden color. Add splashes of water when necessary to prevent the onions from sticking to the pan and burning. Cook them for 20-30 minutes.
Add orzo into the same pan to toast for 3-4 minutes. Pour in boiling water, 1-2 cups at a time, allowing the orzo to fully absorb the water before adding more. Cook for about 10 minutes, until orzo is cooked. Add M&B Saffron Threads directly into the orzo after adding boiling water.
Before removing from the pan, turn off the heat. Stir in butter, lemon juice, M&B Ground White Pepper, salt, and Parmesan.
Serve with extra Parmesan, fresh basil leaves, and a lemon slice.