1 chicken bouillon cube, a pinch of tumeric spice for color
Directions:
1. Bring water/broth and olive oil/butter to a boil. 2. Stir in rice and spices and return to a boil; stir. 3. Cover and reduce heat to simmer for 20-25 minutes or until most of the water is absorbed. 4. Fluff pilaf lightly with a fork before serving. Makes 3 cups.
