Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	3/4	cup		506.4375	110.9306	9.8929	0.9158
vermicelli	1/3	cup		200.6807	42.4905	5.9644	0.7399
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
almond	2	tablespoons	slivered	240.44799999999998	0.0	0.0	27.2
seasoning salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.