Cook and stir onions in 3 Tablespoons of the butter in a 3-quart saucepan over medium heat until tender; stir in rice.
Stir salt, saffron, sherry, and chicken broth into rice mixture. Cook rice according to package directions.
While rice is cooking, melt remaining 3 Tablespoons butter in a skillet over low heat. Add pine nuts and stir until golden; remove from heat and set aside. When rice is done, stir in pine nuts and butter. Makes 12 servings.
Recipe by The Culinary Cellar at https://theculinarycellar.com/marinated-pork-roast-with-pine-nut-rice/