Saffron Rice
Modified from Paula Deen
2 tbsp butter
3/4 cup diced onion
1 cup long-grain white rice
3 cups chicken stock (I used bouillon)
pinch saffron threads
salt and pepper
In a large saucepan, melt butter then add onions and rice to coat with butter. Pour in stock, saffron and S&P. Raise to high and bring to a boil. Cover, turn heat to low and simmer for 20 minutes. Remove lid and fluff.
Serves 4-6.