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Similar to paella, Spain's national dish, this sunny-color saffron rice dish bursts with flavor from grilled vegetables--instead of the traditional shrimp and meat.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Transfer vegetables to cutting board; cool slightly. Cut vegetables into bite-size pieces; stir into cooked rice. Top with goat cheese and nuts. Makes 4 servings.

*

You may substitute 1/4 teaspoon turmeric for the saffron.

Serving suggestion:

Start an outdoor feast featuring this Spanish-style pilaf with tapas-style appetizers including olives, grilled vegetables, and cubes of piquant cheese.

Nutrition Facts

333 calories; 12 g total fat; 2 g saturated fat; 7 mg cholesterol; 443 mg sodium. 48 g carbohydrates; 5 g fiber; 9 g protein; 52 RE vitamin a; 24 mg vitamin c; 40 mg calcium; 4 mg iron;

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