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
• 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.