A pinch of saffron goes a long way. This is a good thing because it is one of the most expensive spices on the planet.
¾ Cup Of Basmati Rice
¼ Cup Of Orzo Pasta
A Diced Roasted Red Pepper (Recipe Posted On This Web Site 8/11/10)
A Diced Roasted Roma Tomato (Recipe Posted On This Web Site 2/2/11)
A Minced Garlic Clove
½ Cup Of Diced Spanish Onion
2 ¼ Cups Of Chicken Stock
A Pinch Of Saffron Threads
A Teaspoon Of Dried Oregano
A Teaspoon Of Smoked Spanish Paprika
¼ Teaspoon Of Crushed Red Pepper Flakes
A Teaspoon Of Sea Salt
A Tablespoon Of Olive Oil
A Tablespoon Of Chopped Fresh Italian Parsley
Combine the chicken stock and the saffron in a small pot. Put on low heat for at least one hour.
Preheat the oven to 350 degrees.
Mix the basmati rice and the orzo well in a bowl and set it aside.
Into a Dutch oven, add the olive oil, the roasted red pepper, the roasted tomato, the garlic, the onion, the oregano, the paprika, the sea salt, and the crushed red pepper flakes. Cook on medium high heat for 5 minutes while stirring frequently. Add the orzo and the rice. Stir well so that the rice and orzo mixture gets coated with all of the ingredients. Add the saffron infused chicken stock. Stir one more time. Bring the mixture to a boil.
Cover the Dutch oven and place it in the oven for 30-35 minutes until the rice and the orzo have absorbed all of the liquid. Fluff the rice pilaf with a fork. Garnish with the fresh parsley and serve.