Orzo Pilaf With Sun-dried Tomatoes & Saffron

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 ounces sun-dried tomatoes (1/2 of a 3 oz. package)
• 1 cup boiling water
• 1 cup orzo pasta
• 2 garlic cloves, pressed or minced
• 1 red onions or 1 yellow onion, chopped
• 1/2 cup water, reserved from sun dried tomatoes or 1/2 cup water or 1/2 cup dry wine
• 2 teaspoons chicken base or 2 teaspoons chicken bouillon
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon saffron thread
• 1/3 cup chopped fresh basil (optional)
• cooking spray

Recipe

• 1 if sun dried tomatoes are not ready to eat and must be reconstituted, bring 1 cup water to boil and remove from heat.
• 2 pour boiling water over dried tomatoes and soak for 10 minutes.
• 3 remove tomatoes from water, saving 1/2 cup of the liquid.
• 4 cut tomatoes into thin strips and set aside.
• 5 (if tomatoes are ready to eat set aside 1/2 cup water or 1/2 cup dry wine.) cook orzo in 6 to 8 cups boiling water for 12 to 14 minutes, until al dente.
• 6 drain and rinse orzo and set aside.
• 7 pour a 1/4 cup of reserved tomato water, water or wine into a separate glass container and heat in microwave for about 1 minute.
• 8 stir bouillon, saffron and olive oil into hot liquid and set aside.
• 9 spray a large non-stick or stick-resistant pan lightly with cooking spray and preheat on medium for 2 minutes.
• 10 add onions and garlic to pan and sauté for 3 minutes.
• 11 add tomatoes continuing to sauté until onions become translucent.
• 12 if necessary, during cooking add small amounts of remaining water or wine to vegetable mixture to keep it from drying out.
• 13 add orzo to tomato and onion mixture a third at a time, so that pasta separates and mixes with vegetables.
• 14 add saffron liquid to pasta, mixing all ingredients together.
• 15 stirring frequently, continue to cook a few minutes more until heated through.
• 16 remove orzo from heat and serve or cover until ready to serve.