Summer vegetables jazz up this simple side dish, and saffron, an exotic spice, lends the rice a golden hue and luscious scent.
Recipe Ingredient Details:
3 tablespoons olive oil (divided, plus more for brushing/drizzling)
1 yellow onion (finely diced)
2 large cloves garlic (finely chopped)
2 cups long-grain brown rice
1/2 teaspoon sea salt
4 cups water
1 large pinch saffron threads
12 spears asparagus (trimmed)
1 large zucchini (halved lengthwise)
2 red bells beppers
2 yellow bell peppers
2 tablespoons sherry vinegar (for drizzling)
1/4 cup fresh flat-leaf parsley
Heat 2 tablespoons olive oil in a medium, heavy pot with a tight-fitting lid over medium heat. Add onion and garlic; cook, stirring, until soft, 4–5 minutes; do not brown. Add rice and salt; stir to coat.
Add 4 cups water and saffron. Bring to a full boil; then reduce heat to low, cover, and cook for 40–45 minutes, until all liquid is absorbed. Let sit, covered, for 5 minutes, and then fluff with a fork.
Preheat grill. Brush all vegetables with olive oil and sprinkle with salt. Place asparagus crosswise on grate and grill until charred and just cooked through, 3–5 minutes; cool and cut into 1-inch chunks. Grill zucchini cut side down until golden brown, 4–5 minutes. Turn and repeat, until just cooked through; cool and cut into bitesize pieces. Grill peppers until blackened on all sides; then transfer to a paper bag and close to steam for 20 minutes. Peel with your hands, core, and cut into bite-size pieces.
Transfer rice to a large serving bowl and season to taste with salt and pepper. Stir in grilled vegetables. Drizzle with remaining 1 tablespoon olive oil and sherry vinegar; toss. Stir in parsley and add more salt and pepper if needed.
Recipe Additional Notes:
PER SERVING: 211 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 5g protein, 37g carb, 3g fi ber, 125mg sodium
Mon, 2013-06-03 18:15