4 qts. water, divided
1/4 tsp. powdered saffron
1 1/2 c. orzo (rice shaped pasta)
2 tbsp. fresh basil leaves, finely shredded
3 tsp. olive oil
1/2 tsp. salt

Bring water to a boil in a large saucepan. Place 2 tablespoons boiling water in a small bowl and add saffron. Stir well and set aside. Add orzo to remaining boiling water and allow water to return to a boil. Cook, uncovered 10 minutes or until tender. Drain. Combine cooked orzo, saffron mixture, basil leaves, olive oil and salt in a medium bowl. Toss mixture lightly to coat well and serve immediately.