Grilled Vegetable and Saffron Rice
  • 3tablespoons olive oildivided, plus more for brushing/drizzling
  • 1 yellow onionfinely diced
  • 2large cloves garlicfinely chopped
  • 2cups long-grain brown rice
  • 1/2 teaspoon sea salt
  • 4cups water
  • 1large pinch saffron threads
  • 12 spears asparagustrimmed
  • 1large zucchinihalved lengthwise
  • 2 red bells beppers
  • 2 yellow bell peppers
  • 2tablespoons sherry vinegarfor drizzling
  • 1/4 cup fresh flat-leaf parsley
  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.
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