Saffron Rice Pilaf With Toasted Almonds

1. 1

   In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.

2. 2

   In the same saucepan on medium heat, melt butter.

3. 3

   Add vermicelli noodles and brown for 1 minute.

4. 4

   Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.

5. 5

   Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.

6. 6

   Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.

7. 7

   Remove lid and fluff with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.