Saffron Orzo

Directions

1. 1
   In a large skillet, bring the stock to a boil with a generous pinch of salt.
2. 2
   Remove from the heat, add the saffron and let steep for 5 minutes.
3. 3
   Return the chicken stock just to a boil.
4. 4
   Add the orzo and cook over moderate heat, stirring occasionally, until the orzo is al dente and the stock has been absorbed, about 8 minutes.
5. 5
   Remove from the heat, stir in the oil, season with salt and pepper and serve.