Chivey Saffron Rice

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 cup chopped onion
• 2 cups long-grain rice
• 14 teaspoon saffron thread, crushed
• 5 cups chicken stock or 5 cups canned broth
• salt & freshly ground black pepper
• 13 cup snipped fresh chives

1. Melt butter with oil in heavy large saucepan over medium-high heat.
2. Add onion and saute until golden brown, about 5 minutes.
3. Mix in rice and saffron.
4. Add stock and bring to a boil.
5. Reduce heat to low.
6. Cover and simmer until all liquid is absorbed, about 35 minutes.
7. Season with salt and pepper to taste.
8. Mix in chives and serve.

butter, olive oil, onion, longgrain rice, saffron thread, chicken, salt, chives

Taken from www.food.com/recipe/chivey-saffron-rice-25489 (may not work)