Saffron-Burbon Pilaf

Saffron-Burbon Pilaf
Serves 6
1/4 C. butter
2 Tbs. olive oil
2 C. rice
1 small onion, minced
4 C. chicken broth
1/16 tsp. saffron
1-2 Tbs. Maker's Mark
1/3 C. slivered, toasted almonds
Melt butter and olive oil in a large saucepan.
Stir in rice and onion, cooking over low heat until rice is lightly colored.
Add broth and saffron and bring to a boil. Reduce heat and cover tightly; cook 20-25 minutes or until liquid is absorbed.
Sprinkle with toasted almonds and burbon; fluff with a fork and serve.
Recipe from: That Special Touch, The Official Maker's Mark Cookbook, By Sandra Davis.
 Link to the Maker's Mark Web site