Saffron Rice Pilaf With Toasted Almonds
photo by Baby Kato
- Ready In:
- 26mins
- Ingredients:
- 7
- 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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Reviews
-
What a lovely recipe, this is. The rice pilaf was wonderful. Quick and easy to make with terrific results, made as written, but didn't add the almonds until the end, as my dh is allergic to nuts. The pilaf was perfectly cooked with a really nice flavor. Thank you so much for sharing this recipe, which I will make again and again. Made for Spring Pac Orphanage 2014.
RECIPE SUBMITTED BY
My name is Jennifer and I live in Orlando with my husband. When I'm not working, I'm in my kitchen cooking healthy, cheap meals for myself and my husband. I discovered not too long ago that a lot of chemicals and additives are put in many grocery items that are commonly used for convenience. Since then, I have tried to come up with inexpensive, quick recipes for things from pasta sauces to salad dressings. I'm definitely not a pro at cooking, but I am learning more everyday!