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 ...
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