Betty Rosbottom's Saffron Rice Pilaf

By ginasheppard

Mom's recipe.

Ingredients

• 1/4 C. unsalted butter
• 1/4 C. olive oil
• 2 C. chopped onions
• 2 1/2 C. converted or long grain rice
• 6 C. chicken stock
• Generous 1/8 T. powdered saffron
• 1 C. toasted pine nuts (optional)
• 1/4 C. chopped fresh chives or parsley (optional)

Preparation

Step 1

Heat butter and olive oil in a large, heavy caserole over medium heat. Add onions and saute, stirring, until softened, about 3 to 4 minutes. Add the rice and stir until all the grains are coated with butter and oil, about 2 minutes.

Add the stock and saffron and stir well. Bring to a simmer, lower heat, cover and cook until all liquid is absorbed, about 25 mins.

Remove from heat. Taste and season as desired with salt.

Add pine nuts and chives or parsley (if desired) and toss well.