1/4 cup chopped onion
1 tablespoon olive oil
3 cups chicken broth
1/2 teaspoon turmeric
Generous pinch of saffron
1-1/2 cup long grain white rice
Cook the onion in olive oil in a meduim sacuepan until golden, about 8 minutes. Add the chicken broth, turmeric and saffron; heat to boiling. Stir in the rice; cover and cook, without stirring, until the broth is absorbed and the rice is tender, about 15-20 minutes.