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. ---------------------------------------------------------------------------
Nutrition
Ingredients
