Instructions: Boil stock and saffron in large sauce pan. When boiling, add dry Orzo and let cook until done, about 20 minutes.

Meanwhile, saute garlic and onion in a large, sprayed pan. When onions are translucent, add all mushrooms and cook until soft. Season with salt and pepper to taste.

Drain Orzo, but not thoroughly-reserve some (1/4 cup) of the liquid.

Combine Orzo with sauteed vegetables. Spread in a 9" x 13" baking pan, sprayed with cooking spray if desired. Top with a sprinkle of Parmesan and fresh black pepper. Bake uncovered at 325 F for 20 minutes.

Note: this recipe doesnt use much seasoning. If you use a flavorful enough stock, the Orzo absorbs excellently and the dish will have a nice, rich flavor.

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