Grilled Vegetables with Saffron Rice

Name: Grilled Vegetables with Saffron Rice
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch asparagus, cut into 1-inch pieces; 1 teaspoon capers; 394 milliliters low-sodium chicken broth; 2 mediums red bell peppers, cut into 1-inch pieces; 142 grams packet saffron rice (recommended: Mahatma); 59 milliliters slivered almonds; 1 zucchini, cut into 1-inch pieces

Grilled Vegetables with Saffron Rice is a gluten free, dairy free, and vegetarian side dish. This recipe serves 6. One serving contains 156 calories, 6g of protein, and 3g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have asparagus, capers, chicken broth, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

In a large saucepan, over high heat bring chicken broth to a boil.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.

Ingredients you will need

Rice

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.

Ingredients you will need

Slivered Almonds