Try to avoid the powdered saffron. The "thread" type gives a truer flavor. Serve this side dish with chicken.
Serves 3-4
1 1/2 Tablespoon Olive oil
1/4 cup Onion, diced
1/2 teaspoon Garlic, minced
1 cup White rice
1 1/2 cups Chicken broth
1/2 teaspoon Saffron
1 1/2 teaspoons Parsley, chopped
Heat the oil in a heavy saucepan (that has a lid). Add the onion and garlic and cook until just soft. 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.
