Grilled Vegetables with Saffron Rice

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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.