| | Directions | | In medium saucepan, heat broth to boiling, Stir in saffron, orzo, peas and butter. Cook, covered, over low heat until liquid is absorbed, about 10 minutes. Coarsely chop cooked shrimp. Add to orzo and peas. Toss to blend. Sprinkle with scallions and serve. |
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| Ingredients | | - |  | 2 cups chicken broth |
| - | | 1/8 teaspoon saffron threads or pinch of powdered saffron |
| - | | 1 cup orzo |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon thinly sliced green scallion tops |
| - | | 8 ounces shelled, deveined shrimp, cooked |
| - | | 1 cup frozen tiny peas |
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