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Saffron Rice
Ingredients
3 tablespoons olive oil
1 cup finely chopped onion
2 cups rice
1 teaspoon salt
4 cups chicken broth
8 saffron strands crushed with a mortar and pestle and dissolved in a small amount of hot water
3 tablespoons butter
Heat olive oil in a large saucepan and sauté until onions are translucent. Stir in rice and salt and sauté briefly, until the rice begins to brown slightly. Add chicken broth and saffron water, and bring to a boil. Lower heat and cook, covered, for about 20 minutes. Just before serving, stir in 3 tablespoons butter.

You can press the rice into a salad mold or use an ice cream scoop to create a nice presentation.

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