Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.

Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.

Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Creamy Apricot Rice Pudding

Recipe courtesy of Anne Thornton

Crunchy Noodle Salad

Recipe courtesy of Ina Garten

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Caesar Salad

Recipe courtesy of Ree Drummond

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Caesar Salad

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.