Ingredients:
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onions
2 cups long-grain rice
1/4 teaspoon saffron threads, crushed
5 cups chicken stock or 5 cups canned broth
salt & freshly ground black pepper
1/3 cup snipped fresh chives
Directions:
Melt butter with oil in heavy large saucepan over medium-high heat.
Add onion and saute until golden brown, about 5 minutes.
Mix in rice and saffron.
Add stock and bring to a boil.
Reduce heat to low.
Cover and simmer until all liquid is absorbed, about 35 minutes.
Season with salt and pepper to taste.
Mix in chives and serve.
Servings: 8
Time preparation: 0 min.
Time total: 40 min.