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Description Edit

Makes 4 servings.

Ingredients Edit

Directions Edit

  1. Cook onion and garlic in margarine in 2- to 3-quart saucepan until soft.
  2. Add rice and saffron; stir 2 to 3 minutes.
  3. Add broth and bring to a boil. Lower heat to simmer; cover and cook 15 to 20 minutes or until rice is tender and liquid is absorbed.
  4. Add parsley and fluff with fork.
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