Mussels And Saffron Pilaf - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
salt & freshly ground black pepper
1/2 cup orzo pasta
1 1/2 cups rice
1 teaspoon ground turmeric
2 pinches saffron threads
1/2 cup dry white wine
2 cups chicken stock or 2 cups chicken broth
2 lbs mussels, scrubbed and debearded
1 cup peas, thawed if frozen
1/3 cup grape tomatoes, quartered
1/3 cup fresh parsley, chopped

Preparation

In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.
Stir in garlic and season with salt and pepper.
Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.
Stir in rice, turmeric, and saffron.
Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.
Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).
Serve in shallow bowls, garnished with fresh parsley.