Recipe courtesy of Michele Urvater
Saffron Currant Orzo
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 42
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 17
- Cholesterol
- 200
- Sodium
- 169
- Total: 1 hr 20 min
- Prep: 5 min
- Cook: 1 hr 15 min
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
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.