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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Indoor Lake Side

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Total:: 55 min
Prep:: 20 min
Cook:: 35 min

Yield:: 6 servings

Level:: Easy

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.

My Private Notes

Name: Grilled Vegetables with Saffron Rice
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Cuisine: american
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