Instructions: 1. Cook the orzo in a large pot of boiling water seasoned with salt and vegetable flakes. Stir occasionally. Cook 5 minutes. Drain well, reserving cooking water. Dissolve the saffron in a measure of the cooking water. Set both of these ingredients aside.

2. Heat the oil in a large skillet or saute pan over medium heat. Add leek and soften, about 2 to 3 minutes. Add the bell pepper, zucchini and carrot. Season with garlic salt. Cook until crisp tender (3 minutes) or softened (5 minutes). Add the lemon juice, stir. Add orzo, saffron water and stir until creamy. Stir in the herb and season with pepper to taste. Serve immediately in a large shallow serving bowl.

EDITED : Here are the changes we made to Robins original recipe: leek instead of green onion; saffron threads instead of powder; we added pasta water, lemon juice, garlic; we grated vegetables instead of chopped.

Description: "A confetti of color; with a light taste."

Serving Ideas : Stir fried garlicky shrimp with julienned scallion and red pepper; deglazed with pale sherry; tossed with cilantro and coarsely ground pepper. [Orzo with 4-oz shrimp each:480 Calories; 6g Fat (10.8% calories from fat); 4g Dietary Fiber]

NOTES : Orzo is a comfort food. Easy to prepare.

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