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YELLOW RICE
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup minced onion
- 1 cup basmati or jasmine rice
- 1/2 teaspoon turmeric, such as Golden Turmeric
- 1-1/2 cups water or chicken broth, homemade or low-sodium store bought
- 4 strands saffron, optional
- 1 cup frozen green peas, thawed
Directions
- Heat a 2-quart saucepan over medium heat.
- When hot, add the olive oil and butter, then the onions.
- Cook, stirring frequently, until softened but not browned, about 3 minutes.
- Add the rice and turmeric, stirring to coat the grains.
- Add the water or broth and saffron, if using, and bring to a low boil.
- Reduce heat to a simmer, cover, and cook for 20 minutes, checking after 15 to see if all the liquid has been absorbed.
- When done, turn off the heat, fluff with a fork, fold in the peas, and cover the saucepan for 2 minutes before serving.
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