Saffron Rice Pilaf With Toasted Almonds

• 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

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. In the same saucepan on medium heat, melt butter.
3. Add vermicelli noodles and brown for 1 minute.
4. Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
5. Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
6. Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
7. Remove lid and fluff with a fork.

white rice, vermicelli, chicken broth, butter, saffron, almonds, salt

Taken from www.food.com/recipe/saffron-rice-pilaf-with-toasted-almonds-238421 (may not work)