Photo: Grilled Vegetables with Saffron Rice Recipe
Ingredients
- 1 2/3 cups low-sodium chicken broth
- 1 (5-ounce) packet saffron rice (recommended: Mahatma)
- 2 medium sized red bell peppers, cut into 1-inch pieces
- 1 bunch asparagus, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1 teaspoon capers
- 1/4 cup slivered almonds
Directions
In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.
Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm.
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By pj4k_10644828
Cumming, GA
on June 30, 2008
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I prepared the grilled trout and the veggies with saffron rice. I have 3 boys and 1 girl. My daughter, who is a very picky eater, loved it, along with the boys. There wasn't one teeny piece of veggie left...the boys complained that there wasn't enough rice. Will be doubling it the next time. Do NOT add any salt to rice...was a bit too salty (we never add too much salt on anything for everyone but they ate every bit anyway.
By sienna0333_8282753
Fremont, CA
on September 09, 2007
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excellent combination! This recipe cuts down on cost too, which is great! It was enjoyed by my whole family.
By ewsoprano
San Pedro, CA
on August 27, 2007
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I really liked the idea of the rice with capers and almonds- I followed the recipe exactly (low sodium broth and rinsed the capers- and we really liked the outcome- except it was just too salty! Maybe next time I'll do half broth/half water- or make 2xs the batch with half rice and half saffron-rice-mix
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