Recipe Details | Rick's Cooking School

Ingredients

• 3 tablespoons olive oil
• Three cups chopped yellow onion
• 1 tablespoon pressed or minced garlic
• 4 cups vegetable stock
• 2 28-ounce cans diced tomatoes
• large pinch saffron threads
• salt and pepper to taste
• 1/2 cup cooked orzo
• 1/2 cup heavy cream