Recipe courtesy of Michele Urvater

Saffron Currant Orzo

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  • Total: 1 hr 20 min
  • Prep: 5 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
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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


  1. 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.

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