Saffron Rice Pilaf With Toasted Almonds - cooking recipe

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

Preparation

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.