Grilled Vegetables with Saffron Rice

1. 1

   In a large saucepan, over high heat bring chicken broth to a boil.

2. 2

   Add rice.

3. 3

   Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.

4. 4

   Spray a grill pan with cooking spray.

5. 5

   Grill vegetables over medium-high heat.

6. 6

   Use tongs to remove from heat; set aside.

7. 7

   In a serving bowl combine rice, grilled veggies, capers, and slivered almonds.

8. 8

   Toss.

9. 9

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.