Grilled Vegetables with Saffron Rice (Sandra Lee) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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:
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.
|
|