Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 t saffron (generous pinch),
: - crumbled
1/2 lb orzo *
1/2 c grated Pectorino or
: -Parmesan cheese
: Salt and freshly ground
: -black pepper, to taste

* Orzo is known as Rosamarina in Italian because the little grains of
pasta resemble rosemary leaves.

Bring about 3 quarts of water to a rapid boil in a large covered pot.
Crumble the saffron into a small heatproof bowl and stir in about 3
tablespoons of theboiling water; set aside. Stir the orzo into the
pot of boiling water, cover, and return it to a boil. Cook until al
dente, or for about 8 minutes. Taste it frequently and when the
grains of pasta are cooked, but still firm and separate, drain the
orzo and quickly toss it in a serving bowl with the saffron water and
Pecorino cheese. Add salt and pepper to taste. Serve hot. Makes 4
(8-ounce servings). Per serving: 315 calories, 9.9 g protein, 3.9 g
fat, 58.2 g carbohydrate, 238 mg sodium, 9 mg cholesterol.

NOTE: "This golden, fragrant side dish is a good alternative to rice
when you are either in a hurry or just in the mood for a change. It
is especially suited to Spanish, Caribbean, and North African
cuisines." [Moosewood Restaurant Cooks at Home; The Moosewood
Collective] [A Fireside Book; 1994; ISBN 0-671-87954-5 {0-671-67992-9
PBK}] Posted by Fred Peters.

Submitted By FRED PETERS On 09-30-94

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