- 4 cups well seasoned chicken broth
- Pinch of toasted saffron
- 2 cups long grain white rice
- 1 TBS extra virgin olive oil
- 1 small onion, peeled and chopped finely
- Salt and freshly ground black pepper to taste
- 2 TBS raw almonds, toasted in a pan, cooled and chopped coarsely
- Chopped parsley for garnish
- Heat the chicken broth and the saffron in a small pot on medium low heat while starting the rice.
- Rinse the rice in a strainer under cold running water until the water coming out of the strainer runs clear. Drain the rice while the onion sautés.
- Heat the oil in a medium sized pan over medium heat and sauté the onion, seasoned with salt and pepper for several minutes until it is wilted and starting to look translucent.
- Add the rice to the onions and cook stirring for 3 minutes until the grains are coated with the oil and the rice is toasted.
- Add the chicken broth to the rice all at once, Stir the rice well, cover and cook at a low simmer for 18 minutes.
- Remove from the heat for 5 minutes and then stir and taste rice for seasoning.
- Serve Rice garnished with the almonds and parsley.
Serves 4
