2 tbsp. olive oil
1/2 medium yellow or sweet onion, chopped
1 c. basmati or white rice
2 c. chicken broth
1/4 c. pine nuts
1 large pinch saffron

Heat oil in medium saucepan, add onions and sauté until nearly tender. Add saffron and continue to sauté until onions are done. Add chicken broth and bring to a boil. Add rice, reduce heat and cover and simmer 20 minutes or until liquid has been absorbed.

While rice is cooking, heat a dry frying pan over medium/high heat and add pine nuts, toasting until golden brown, set-aside. (Note: stir frequently or they will burn.) When rice is finished cooking, toss with pine nuts. Serve immediately.