INGREDIENTS

• 1 cup water
• 1 cup low-sodium organic chicken stock
• 1/2 teaspoon saffron
• 2 teaspoons unsalted butter
• 1/4 cup orzo
• 1 shallot, finely diced
• Kosher salt
• 1 cup parboiled rice
• Zest of 1/4 orange
• 3 tablespoons toasted pine nuts
• Freshly cracked black pepper

PROCEDURE

In a medium saucepot, heat the water and stock with the saffron over medium heat.

In a large saucepot, melt the butter over medium heat.  Add the orzo, and toast until golden brown, about 90 seconds.  Add the shallot, and season with salt.  Sauté on low heat until the shallot is translucent, about 2 1/2 minutes.  Add the rice, and stir to coat in the butter.  Add the water, stock, and saffron, and raise the heat to high to bring the mixture to a boil.  Lower the heat to low, cover, and cook until the rice is tender, 16 to 18 minutes.  Fluff with a fork, and stir in orange zest, pine nuts, and pepper.  Serve hot or at room temperature, especially alongside a juicy roast chicken or jumbo roast shrimp.