Grilled Vegetables with Saffron Rice
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 147
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 36
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
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.