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Ingredients
| jasmine rice: 1 cup |
| soup - vegetable broth: 70.5 oz |
| water: 1/4 cup |
| saffron: 1/8 tsp |
| olive oil: 2 tsp |
| garlic (crushed): 1/2 tsp |
| red sweet peppers: 1 whole pepper |
| zucchini squash: 1 whole squash |
| eggplants: 1 |
| soft goat cheese: 1 oz |
| pecans (chopped): 2 tsp |
Saffron Pilaf with Grilled Vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.
3. 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.
*Note: You may substitute 1/4 teaspoon turmeric for the saffron.