3tablespoonsolive oildivided, plus more for brushing/drizzling
1yellow onionfinely diced
2large clovesgarlicfinely chopped
2cupslong-grain brown rice
1/2 teaspoonsea salt
1large pinchsaffron threads
2red bells beppers
2yellow bell peppers
2tablespoonssherry vinegarfor drizzling
1/4 cupfresh 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.
Grilled Vegetable and Saffron Rice
Amount Per Serving
Calories 211Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrates 37g12%
* Percent Daily Values are based on a 2000 calorie diet.