Toasted Orzo With Saffron and Fennel

Made this to accompany the Greek-style Mahi-Mahi. Following others' suggestions, I used shallots instead of red onion, and 1 c. of orzo. After toasting the orzo, I added 1/2 cup of white wine, and when it was almost absorbed, I added 1-1/2 c. chicken stock. I had already chopped up and sauteed the fennel, and when the orzo was cooked, I dumped the sauteed fennel, the fennel fronds, and 3 chopped green onions into the orzo, and mixed it all up. Squeezed a bit of lemon, and sprinkled some crumbled feta on top when serving. Really went well with the Mahi-Mahi and the tomato salad. I will make it again.

• takisp

• Columbus, OH

• 2/4/2021

I fix orzo on a fairly regular basis so when I saw this recipe I was eager to try it. Some of the adjustments I made were using some white wine, kalamata olive juice, chicken stock and lemon juice. The fennel, chopped was added half way through the simmering of the orzo. I then topped the orzo with chopped kalamata olive. It was delicious! Paired it with Mahi and I will make this again.

• KJAdams

• Cary, North Carolina

• 9/4/2014

This is a great recipe! The dish is full of flavor. I used an organic Moroccan saffron I purchased from Amazon, which enhanced the flavor of the dish. If you are interested, you can check it out here: http://www.amazon.com/gp/product/B00JX1QZRO. Thanks! Keep these great recipes coming!

• CatieIrishRose

• Arlington, VA

• 6/9/2014

I've made this with the Greek style Mahi Mahi, and it's a great accompaniment. The dish definitely goes well with main that has a sauce. The fennel didn't seem to be overly raw to me, but perhaps that might be because I didn't mind the crunch. I've also added some chopped roma tomatoes to add a bit more veg to the side dish.

• csirjoo

• Montreal, QC

• 9/29/2013

I rarely scrape leftovers into the trash after a meal, but there was no chance I wanted to see this on my plate again. In a hurry, I did not read the reviews before I tried putting this together, although realized pretty soon that I needed to throw a couple more handfuls of orzo into the pot. Bland, boring and weird, with the essentially raw fennel tossed on top (although I did steam it for a few minutes to soften). Fennel is expensive where I live, and I imagine saffron is pricey everywhere. I want my money back!

• logborn

• 9/19/2012

Ridiculous. Doesn't someone actually cook these recipes before they are posted? 9 ounces of orzo is a cup and and a half, which is what this recipe would require. Do you like raw chopped fennel with your orzo? That's exactly what you'll get if you follow this recipe. If you like your fennel cooked put it in when you add the liquid. With a few corrections this recipe is pretty good. As written it's inedible.

• cz4586

• Rural Indiana

• 9/18/2012

What a dull dish! From the reviews I was hoping for a decent side dish, but even substituting chicken broth for the water, this one was a total dud. Lacking any real flavor or balance, the only way to even eat it was with lots of pepper. Skip this and look for another easy pasta as a side

• JourneyChick

• Medfield, MA

• 11/14/2011

Just okay. The saffron and fennel are a wonderful flavor combination, but somehow this dish just ended up falling a bit flat.

• Anonymous

• Pittsburgh, PA

• 9/27/2011

This recipe was fine, nothing spectacular but not horrible either. The flavors came across too delicate and the saffron got completely lost. I don't think I'll make it again, it not being worth the effort.

• russeaime

• Los Angeles

• 4/26/2011

Exceptional dish! I am very thankful to the others that caught the error in the amount of orzo--1.5 cups was perfect. I did substitute the water for broth. I added a touch of white wine. The fennel fronds at the end were great touch on top. Made this with the Greek-Style Mahi, Mahi--perfect together!

• darylohare

• Atlanta, GA

• 4/24/2011

Definitely 1 1/2 C or Orzo, instead of 1/2 C. I love it with the Greek Mahi!

• daniellejackson

• Portland

• 2/1/2011

这个食谱包含一个错误! !我在读刺ough reviews of it coming out mushy and soggy and I went back to the original issue and it is 1 and 1/2 cups of orzo, not the 1/2 cup that is listed in the online version!

• adrogers

• santa cruz, ca

• 10/2/2010

Despite the bad reviews, I made this with the Greek style mahi mahi, and I thought it was pretty good. I used 1 and 1/2 cups orzo, and substituted some of the water with chicken stock and white wine. I think it's supposed to be kind of a subtle flavor, because at least paired with the suggested dish, it can soak up some of the sauce and juices from the fish. I liked it overall

• kristenfc

• Providence, RI

• 9/10/2010

I made a couple of little modifications... Instead of red onion, I used shallot, I substituted chicken stock for 1/2 cup water, and added a little fresh lemon juice at the end to brighten it up a little. My boyfriend loved it.

• Anonymous

• Seattle, WA

• 6/14/2010

i am a big fan of orzo but dont usually make it this way. i used 1 1/2 cups of chicken broth and 1/2 of white wine with 1 1/2 cups of orzo and it turned out well. i agree the flavours were a little subtle and i think next time i might add fennel seeds to toast with the orzo. i liked how the fennel itself only cooked slightly. i served this with the greek style mahimahi and the combination was quite successful. healthy and light spring diner.

• deemino1

• ny

• 4/18/2010