Saffron Almond Rice Pilaf

2 cups vegetable broth
generous pinch saffron threads
couple dashes of sea salt and pepper
2 tablespoons  butter earth balance
1 cup basmati rice
1/4 cup chopped onion cone #2
1/2 small red pepper, diced
1/2 cup sliced black olives cone #4
1/3 cup slivered almonds, toasted
chopped fresh parsley
Instructions

Bring vegetable broth to a boil. Turn off heat, add saffron, salt and pepper then set aside.
In EOS, sauté the onion in the 2 tablespoons of butter until softened. Add the basmati rice and stir over medium high heat until the rice begins to brown. Add the broth mixture to the rice, return to a boil then turn heat down to  250 degrees -simmer, cover skillet, and simmer about 10 minutes or until rice has absorbed water and is no longer crunchy.
To toast almonds - while rice is cooking place the almonds in Gourmet skillet and toast on medium high heat. Watch carefully and stir often as they will burn quickly
Remove rice from heat and stir in red pepper, black olives, almonds, and parsley. Serve immediately.