It was almost TOO hot to make anything at all.
Almost, I said.
In keeping my promise to you for easy stovetop summertime recipes. Let's do this one next.
And - even though I don't know crap about crap in the healthy food department (clearly) - I think this is pretty darn healthy.
Add the chicken broth to a pot and bring to a boil.
Reduce the heat to low and add the saffron. Stir and cook until the saffron has bloomed.
I'm not terribly sure what this technically means. I THINK I know - but I think it's just shot in the dark.
But this is kind of how things were looking after a few minutes of simmering.
Kinda beautiful isn't it?
Add the orzo and cook in the broth/saffron mixture according to the package directions.
When the orzo is finished cooking, drain and add salt,
and the parsley. Stir to combine.
Serve with shrimp (which you tossed with lemon juice, salt and pepper, then cooked in a frying pan - two or three minutes on each side).
I REALLY liked this. It's easy, simple, freshly-flavoured from the olive oil, lemon, and parsley.
I also loved that it took almost no time at all to assemble. In my little corner of the world - it's a dreadful thing to waste a summer day inside since we have so little time before winter comes back.
So it's perfect for a busy weeknight, or a lazy Sunday, last-minute meal.
Now - get back out there and soak up the sun! It's a limited time thing in Canada.
xoxo - the Cane Girl