As Requested: Rice Pilaf

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"

by

Tori Ritchie