Saffron Currant Orzo

Name: Saffron Currant Orzo
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup orzo; 2 tablespoons unsalted butter; 1/4 cup currants; 1 tablespoon sugar; 1 teaspoon saffron; 4 cups milk; 4 eggs; Pinch salt; freshly ground black pepper

Getting reviews...

Total: 1 hr 20 min

Prep: 5 min
Cook: 1 hr 15 min

Yield: 4 servings

Total: 1 hr 20 min

Prep: 5 min
Cook: 1 hr 15 min

Yield: 4 servings

Ingredients

Deselect All

1 cup orzo

2 tablespoons unsalted butter

1/4 cup currants

1 tablespoon sugar

1 teaspoon saffron

4 cups milk

4 eggs

Pinch salt; freshly ground black pepper

Directions

Preheat oven to 350 degrees. Cook the orzo for 8 to 10 minutes or according to package directions. Drain and toss with butter and currants and spread in a shallow 2 quart gratin dish; set aside. Add sugar and saffron to milk and bring just to under a boil and cool. Whisk eggs together and gradually blend in milk; season with a pinch of salt and lots of fresh pepper. Pour over pasta and currants. Place gratin dish in a large baking pan and pour boiling or very hot water into the pan to reach half way up the side of the gratin dish. Bake for 1 hour or until set.