Rice From My Childhood

• 2 medium onions-chopped
• 4 large garlic cloves, minced
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 4 Tablespoons olive oil
• 1 teaspoon salt
• pepper to taste
• 1/4 teaspoon saffron
• 2 cups rice
• 4 cups broth
• 3/4 cup walnuts

1. Preheat oven to 350 degrees
2. 1. Chop onions and brown with the rice in 4 T oil in a heavy skillet. Add garlic and cook for 2 minutes.
3. 2. Add carrots and celery and continue to cook until vegetables begin to soften. Add walnuts and cook briefly
4. 3. Transfer rice mixture to casserole dish to be used in the oven. Add broth and crumbled saffron and other seasonings.
5. 4. Bake at 350 degrees for 45 minute - 1 hour covered in the oven or until all liquid is absorbed and rice is done.

onions, garlic, carrots, celery, olive oil, salt, pepper, saffron, rice, broth, walnuts

Taken from www.epicurious.com/recipes/member/views/rice-from-my-childhood-50008278 (may not work)