• 2 tablespoons extra virgin olive oil (EVOO)
• 1 onion, chopped
• 2 cloves garlic, chopped
• Salt and pepper
• 1/2 cup orzo pasta
• 1 1/2 cups rice
• 1 teaspoon ground turmeric
• 2 pinches saffron threads
• 1/2 cup white wine
• 2 cups chicken stock
• 2 pounds mussels, scrubbed and debearded
• 1 cup frozen peas
• 1/3 cup grape tomatoes (a generous handful), quartered
• 1/3 cup flat leaf parsley (a generous handful), coarsely chopped

In a large skillet with a tight-fitting lid, heat the EVOO, two turns of the pan, over medium heat. Add the onion and cook until softened, about 2 minutes. Stir in the garlic and season with salt and pepper. Stir in the orzo, increase the heat to medium-high and cook until slightly browned, 3-5 minutes. Stir in the rice, turmeric and saffron. Add the wine and cook for 30 seconds, then add the stock and cover. Bring to a boil, then lower the heat and simmer until the rice is al dente, 7-8 minutes.


Stir in the mussels, peas and tomatoes and cover and cook until all the mussels have opened, 8-10 minutes (discard any unopened mussels). Serve the pilaf in shallow bowls and top with the parsley.

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