Summer vegetables jazz up this simple side dish, and saffron, an exotic spice, lends the rice a golden hue and luscious scent.
Advertisement
Grilled Vegetable and Saffron Rice
Rate this recipe!
Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Grilled Vegetable and Saffron Rice
Amount Per Serving
Calories 211
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 125mg
5%
Total Carbohydrates 37g
12%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 211 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 5g protein, 37g carb, 3g fi ber, 125mg sodium
