4 cups Vegetable Broth
1 teaspoon Saffron Strands
1/2 Medium Red Onion, Diced.
4 oz (2/3 cup) Crumbled Feta Cheese
2 cups uncooked Orzo
1/2 cup nonfat Ricotta Cheese
1/4 cup skim milk
1/4 freshly grated Parmesan Cheese
1/4 teaspoon Cayenne Pepper
Salt and Pepper to Taste
Bring broth and saffron to a boil in a large, nonstick sauce pan.
Add onion, Feta cheese, Orzo
Return to a boil and cook uncovered for 5 minutes. Stir Occasionally
Meanwhile... In medium sized bowl, mix ricotta, milk, parmesan, and cayenne.
Stir Ricotta mixture into orzo and adjust seasoning.
Vegetarian Dinner In Minutes, p. 28