Yellow Rice

In our Story of the World curriculum, Jack and I have been been studying medieval Spain. I decided to make a Spanish meal for dinner. The chicken in almond and garlic sauce was delicious, but I expect I'll be making the yellow rice quite often - it was so good. I found both recipes in Mark Bittman's The Best Recipes in the World.

Yellow Rice

2 1/2 cups chicken stock

large pinch saffron threads (1 teaspoon) or 1/2 t. turmeric

1 medium onion, chopped

4 T. butter or olive oil

1 1/2 c. Arborio rice

salt and pepper to taste

Warm the stock gently in a saucepan with the saffron or turmeric. Put half the butter in a deep skillet with a lid over medium heat. A minute later, add the onion. Cook, stirring occasionally, until the onion is softened - about five minutes. Add rice and continue to cook, stirring, until the rice is glossy and begins to brown, about five minutes more.

Add the stock all at once, along with salt and pepper. Cover and adjust the heat so the mixture simmers gently and cook until rice is done, about 15-20 minutes. Stir in the remaining butter; taste and adjust the seasoning.