Delicious Living
  • 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

Grilled Vegetable and Saffron Rice

Evan Treadwell | Delicious Living
  • Serves: 10 people
  • Calories per serving: 211

Summer vegetables jazz up this simple side dish, and saffron, an exotic spice, lends the rice a golden hue and luscious scent.


  1. 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.
  2. 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.
  3. 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.
  4. 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.

PER SERVING: 211 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 5g protein, 37g carb, 3g fi ber, 125mg sodium


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