Instructions: 1. In a large pot over high heat, bring to a boil 1 quart of water and cook orzo until tender (10 minutes). Drain and set aside.

2. In a large skillet over medium-high heat, saute saffron and chives in butter for 1 minute, then add green onion, bell pepper, mushrooms, and squash, and saute for 10 minutes. Add salt substitute and thyme.

3. Stir cooked orzo into vegetable mixture; reheat briefly and serve.

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