4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
juice of one half lemon, freshly squeezed
salt and freshly ground black pepper
1/4 cup chopped parsley
In a large pot, bring the chicken stock to a boil. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir; simmer about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.