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Yellow Rice
 

1½ T olive oil  ¼ cup onion, diced  ½ t garlic, minced  1 cup white rice  1½ cups chicken broth  ½ t saffron  1½ t parsley, chopped  Heat the oil in a heavy saucepan over medium heat. Add the onion and garlic and cook until just soft (about 5 minutes). Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed. Fluff with a fork before serving. Serves 3-4

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.