Active Time

　　15 min

　　Total Time

　　35 min

　　Because of its shape, orzo can do nearly anything rice can do, and if you're a pasta lover, you might say orzo does it better. Saffron and fennel are two characteristic flavors in many Mediterranean dishes.

　　

Ingredients

Makes 4 to 6 (side dish) servings

　　¼ teaspoon crumbled saffron threads

　　1 tablespoon boiling-hot water plus 2 cups water, divided

　　½ cup chopped red onion

　　2 tablespoons olive oil

　　1½ cups orzo (9 ounces)

　　1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds

　　

Step 1

Soften saffron in 1 tablespoon hot water and set aside.

　　

Step 2

Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.

　　

Step 3

Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.

　　

Step 4

Sprinkle fennel bulb over orzo and let stand, covered, off heat 5 minutes. Stir fennel bulb into orzo, then serve sprinkled with fennel fronds.