• 1 2/3 cups low-sodium chicken broth
  • 1 (5-ounce) packet saffron rice (recommended: Mahatma)
  • 2 medium sized red bell peppers, cut into 1-inch pieces
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 1 teaspoon capers
  • 1/4 cup slivered almonds



In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.

Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm.


Source:  Food Network (Recipe courtesy: Sandra Lee )