*  Exported from  MasterCook  *
 
              Onion Saffron Sweet Pea Relish with Orange Zest
 
 Recipe By     : Hanneman 1997 Riverside
 Serving Size  : 4    Preparation Time :0:15
 Categories    : Eat-Lf                           Side Dishes
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Vidalia onions -- quartered and sliced
    1      teaspoon      garlic salt -- with parsley
      1/2  teaspoon      saffron threads
    2      teaspoons     safflower oil
      1/2  teaspoon      freshly ground black pepper -- or to taste
    2      pieces        orange zest -- 2-inch strip, minced
    1                    orange -- juiced
    1 1/3  cups          fresh peas -- or frozen
 
 Prepare the onion and sprinkle with the garlic salt. Set aside and prepare
 other ingredients.  Set small skillet or min-wok over medium heat. Add the
 saffron and toast until the threads are brittle, about 1 to 1/2 minutes.
 Crush a bit with back of spoon and add the garlicky onion and oil, season
 with pepper; saute the onion for about 4 minutes; add the peas, stir.
 Continue to saute until the onion is a golden brown. Reduce heat to lowest;
 add the orange zest and the juice; toss continuously until the relish cools
 a bit. Serve as a relish with potatoes, or pasta, or other vegetables
 (asparagus or cauliflower). 
 
 McServing: 81.5 cals (26.1% ff) 2.6 g fat.  Posted by Pat Hanneman on eat lf.
 
 For related recipes see:  Pasta e Verdura:  140 vegetable sauces; by Jack
 Bishop (1996) HarperCollins.
 
 
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