Classic Saffron Rice

Place butter and minced onion in a heavy quart saucepan.

Saute over medium heat until onion is translucent.

Add rice, saffron, salt and water or stock.

Bring to a rolling boil.

Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed (about 18 minutes).

This recipe brought to you courtesy of Penzey's.