In this recipe, fresh and flavorful grilled vegetables shine alongside our beautifully seasoned Saffron Rice, while capers add a salty tang and almonds give a hearty crunch. Pair with grilled chicken or fish for a delicious, complete meal.
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients
Makes 6 side servings
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1 3/4 Cups Vegetable Or Chicken Broth
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1 Cup Saffron Rice
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1/4 Cup Olive Oil
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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2 Medium Bell Peppers, cut into 1-inch wide strips
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1 Bunch Asparagus, trimmed
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1 Zucchini, 1-inch wide spears
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1 Teaspoon Capers
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1/4 Cup Slivered & Blanched Almonds, toasted
Directions
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Combine broth and Saffron Rice in medium pot. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand 5 minutes, then fluff with fork. Cover and keep warm.
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Preheat grill or grill pan to medium heat.
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Toss vegetables with olive oil until lightly coated, then sprinkle with salt and black pepper, and toss again.
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Grill vegetables to desired doneness, about 5 to 6 minutes. Remove from grill. Once cool enough to handle, cut vegetables to 1-inch lengths.
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Combine cooked rice, capers and almonds in large bowl, and toss to incorporate. Serve warm, topped with grilled vegetables.