Saffron Rice

1/4 tsp. saffron

3 c. chicken broth

1/2 c. onion, diced

2 tbsp. olive oil

1 1/2 c. rice

1 tsp. salt

1/8 tsp. pepper

Add saffron to broth. Cook onions in oil in sauce pan. Add rice, salt & pepper and brown. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed. Serves 6.

Note: Due to the high price of saffron, you may substitute Turmeric, for the yellow color.