|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Butter/Margarine / olive oil||1⁄4 Cup (4 tbs)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Powdered saffron||1⁄8 Teaspoon|
In a large skillet, saute 1/2 cup chopped onion and 1 garlic clove, crushed, in 1/4 cup butter or margarine (or olive oil) until onion is pale gold.
Add 1 1/2 cups long grain rice and mix well.
Add 3 1/2 cups chicken broth, 1 teaspoon salt and 1/8 tsp. powdered saffron.
Bring to a boil, cover and reduce heat.
Simmer 15 minutes, until all liquid is absorbed and rice is tender.
Saffron is very expensive, and may be omitted from this recipe, but there will be loss of flavor.
The same coloring can be achieved, however, by adding 2 or 3 drops yellow food coloring when broth is added.