Saffron Rice

• 3 tablespoons butter
• 1 clove garlic, finely minced
• 1/4 cup finely chopped onion
• 1 teaspoon stem saffron
• 1 bay leaf
• 1 1/4 cups rice
• 2 1/4 cups chicken broth
• Salt to taste if desired

1. Preheat the oven to 400 degrees.
2. Heat one tablespoon butter in a heavy saucepan with a tightfitting lid.
3. Add the garlic and onion and cook, stirring, until the onion is wilted.
4. Add the saffron, bay leaf and rice and cook, stirring, about 30 seconds.
5. Add the chicken broth and salt.
6. Bring to a good boil.
7. Cover and place the saucepan in the oven.
8. Bake exactly 17 minutes.
9. Remove from the oven and keep covered until ready to serve.
10. When ready to serve, discard the bay leaf.
11. Fluff the rice with a fork and stir in the remaining butter.

butter, clove garlic, onion, stem saffron, bay leaf, rice, chicken broth, salt

Taken from cooking.nytimes.com/recipes/10511 (may not work)