Easy Rice Pilaf
1 tbs. butter
1 tbs. vegetable oil (I used olive oil)
1 small onion, finely chopped
1/4 tsp. saffron threads
1 1/2 cups long grain white rice
3 cups chicken broth
1/4 tsp. kosher salt (I used sea salt)
In a medium saucepan, melt the butter in the oil over medium heat. Add the onion and saffron and cook, stirring, until onion is softened, about 3 minutes. Add the rice and stir until coated with the fat, about 30 seconds. Pour in the broth and add the salt; let come to a boil. Reduce heat, cover and simmer until liquid is just absorbs, about 20 minutes. Turn off heat and let rice sit, undisturbed, for 10 minutes. Fluff with a fork and serve.
From the cookbook
"Braises and Stews"