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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.13 Kcal (2634 kJ) | ||
| Calories from fat | 375.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.67g | 64% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 1026.51mg | 43% | |
| Potassium | 605.61mg | 13% | |
| Total Carbs | 52.17g | 17% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 8.08g | 32% | |
| Protein | 17.83g | 36% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 3.9mg | 22% | |
| Calcium | 189.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 258.66 Kcal (1083 kJ) | ||
| Calories from fat | 154.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.13g | 64% | |
|---|---|---|---|
| Cholesterol | 3.14mg | 3% | |
| Sodium | 422.04mg | 43% | |
| Potassium | 248.99mg | 13% | |
| Total Carbs | 21.45g | 17% | |
| Sugars | 2.3g | 22% | |
| Dietary Fiber | 3.32g | 32% | |
| Protein | 7.33g | 36% | |
| Vitamin C | 3.4mg | 14% | |
| Iron | 1.6mg | 22% | |
| Calcium | 77.7mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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