Saffron Rice Pilaf With Toasted Almonds
- Reviews 1
Ready In: 26 mins
Serves: 4
Ingredients
- 3⁄4 cup white rice
- 1⁄3 cup vermicelli, broken into 1/2 inch pieces
- 2 cups chicken broth
- 1 tablespoon butter or 1 tablespoon margarine
- 1 pinch saffron
- 2 tablespoons slivered almonds
- 1 teaspoon seasoning salt
Directions
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
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