Saffron Pilaf with Grilled Vegetables
- 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. Makes 4 servings.
From the Test Kitchen
You may substitute 1/4 teaspoon turmeric for the saffron.
Start an outdoor feast featuring this Spanish-style pilaf with tapas-style appetizers including olives, grilled vegetables, and cubes of piquant cheese.
Nutrition Facts (Saffron Pilaf with Grilled Vegetables)
- Per serving:
- 333 kcal ,
- 12 g fat
- (2 g sat. fat ,
- 7 mg chol. ,
- 443 mg sodium ,
- 48 g carb. ,
- 5 g fiber ,
- 9 g pro.