From: Chef Rigo Gutierrez, Zocalo Grill, San Diego. Yield: 4 servings. Orzo Pasta: 1 cup dried orzo pasta 1 pinch saffron threads 11/2 cups water 2 Tbsp. red bell pepper, stemmed, seeded and diced 1 Tbsp. sun-dried tomato, minced 1/2 tsp. garlic, minced 1/2 tsp. dried oregano 1 Tbsp. cilantro, chopped 2 Tbsp. scallion, minced 1/4 tsp. extra virgin olive oil to taste, salt and pepper Fingerlings: 16 white fingerling potatoes, halved 1 Tbsp. extra virgin olive oil to taste, salt and ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.