Easy Saffron Rice

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I've tweaked this recipe to be as easy as possible, and most of the ingredients you should have on hand (bonus points if you regularly stock saffron threads).   

• Olive oil 
• Butter
• Garlic
• Saffron threads
• Salt to taste
• 1/2 yellow onion, diced (or whatever kind of onion you have on hand)
• 2 cups quick cook wholegrain brown rice
• 2 cups broth (I prefer chicken but you can use vegetable broth too) or water

1. Grind and soak the saffron threads in hot water for 10 minutes. Set aside.
2. In a saucepan, melt the olive oil and butter.  Saute the onion until soft.  Add garlic and stir until fragrant.  Add the rice, salt and saffron (including the liquid).  Stir to combine. 
3. Add broth and bring to a boil.  Cook rice according to the directions on the package.
4. Drain any excess liquid.  Fluff the rice with a fork.

1. I don't fuss about adding the exact amount of broth; if you add too much, you can drain the excess once the rice is cooked.  Better to add more than less.  
2. Don't sweat if you don't have saffron; the combination of onions, garlic and broth add depth to the rice.