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Toasted Orzo with Saffron and Fennel
- 1/4 teaspoon crumbled saffron threads
- 1 tablespoon boiling-hot water plus 2 cups water, divided
- 1/2 cup chopped red onion
- 2 tablespoons olive oil
- 1 /2 cups orzo (9 ounces)
- 1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds
Directions:View on Epicurious
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