Onion Saffron Sweet Pea Relish with Orange Zest

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Try this Onion Saffron Sweet Pea Relish with Orange Zest recipe, or contribute your own.


1 ts Garlic salt, with parsley
1 Orange, juiced
2 Pieces orange zest, 2-inch
1/2 ts Saffron threads
2 ts Safflower oil
2 Vidalia onions, quartered
1/2 ts Freshly ground black pepper,
1 1/3 c Fresh peas, or frozen

Original recipe makes 4 Servings



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. Recipe by: Hanneman 1997 Riverside Posted to Digest eat-lf.v097.n164 by Kitchen PATh on Jun 26, 1997

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