2 c. long grain white rice
1 c. chicken broth (13-15 oz.)
1/32 tsp. Spanish saffron
1/2 c. chopped shallots or white onions
Salt free water
2 tbsp. olive oil

Wash rice until clean. Place rice in a 2-quart pan. Add liquids enough to cover rice 1-inch above rice line. Saute shallots in oil until transparent. Add saffron to onions. Mix (stir) into rice.

Cover pan. Simmer 30 minutes until rice is tender. Serve hot. Garnish with chopped chives and lemon curls.