Ingredients
Servings: 4Prep: 10 minCook: 30 min
This colorful rice dish is full of flavor, which is provided by the variety of grilled vegetables. The saffron that is added to the rice when it is cooking is what gives it the bright color. This is a great recipe for anyone who is on a vegetarian diet. This healthy recipe makes a tasty side dish to accompany any type of meat
- 1 cup jasmine, basmati, or wild-pecan long grain rice
- 1 141/2-ounce can vegetable broth
- 1/4 cup water
- 1/8 teaspoon saffron threads or dash ground saffron*
- 2 tablespoons olive oil
- 1/2 teaspoon bottled minced garlic
- 1 red sweet pepper, seeded and quartered
- 1 large zucchini, halved lengthwise
- 1 eggplant, sliced 1/2 inch thick
- 1 ounce herbed semi-soft goat cheese (chevre), crumbled
- 2 tablespoons coarsely chopped hazelnuts or pecans, toasted
Directions
- In a large saucepan combine rice, vegetable broth, water, and saffron. Heat to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender and liquid is absorbed; keep warm.
- Meanwhile, in a small bowl combine oil and garlic; brush over sweet pepper, zucchini, and eggplant. Grill vegetables on the lightly greased rack of an uncovered grill directly over medium heat about 10 minutes or until tender, turning once. Season with salt and pepper to taste.
- Transfer vegetables to cutting board; cool slightly. Cut vegetables into bite-size pieces; stir into cooked rice. Top with goat cheese and nuts.
