3 c. chicken stock or bouillon
1 tsp. saffron threads
4 tbsp. unsalted butter
1/2 c. finely minced scallions
1 1/2 c. long-grain rice
2 c. sm. broccoli flowerets
1/2 lb. fresh peas, shelled to yield about 1/2 c.
3 tbsp. finely minced fresh parsley
Salt and freshly ground white pepper
3 tbsp. unsalted butter for enrichment (optional)

Combine the broth and saffron in a large saucepan. Bring to a boil, reduce heat, and simmer for 25 minutes, tightly covered. Reserve.

In another large heavy saucepan melt the butter over medium heat. Add the scallions and cook for 2-3 minutes or until soft but not browned. Add the rice and stock, bring to a boil, reduce heat, cover tightly, and cook for 20 minutes or until the rice is tender.

While the rice is cooking, prepare the broccoli. Bring lightly salted water to a boil in a vegetable steamer, add the flowerets, cover, and steam until crisp tender. Reserve.

When the rice is done, add the peas, parsley, and broccoli flowerets. Toss gently with 2 forks so as not to break the flowerets. Season with salt and pepper. Taste and correct the seasoning, adding the optional butter. Serve hot as an accompaniment to roasts or sauteed meats, poultry, or fish.

NOTE: If you do not have saffron, you may substitute 1 teaspoon of turmeric. In this case, it is not necessary to steep the turmeric in stock as with saffron. Simply add to the saucepan with rice and stock.

This is a delicious and colorful rice dish that can be made well ahead of time and reheated. I often double the recipe and keep half the rice for a salad to which I add a well-flavored garlic vinaigrette and finely diced pimentos.