Vegetable Saffron Rice
Active Time: 20 minutes
Total Time: 55 minutes
6 servings
- Medium Bonmat
- Medium Perforated Baking Sheet
- Santoku Knife
- Sel Gris Salt
- Pep Rally Peppermill
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Ingredients
- 1 2/3 cups low-sodium chicken broth
- 1 5 oz package of saffron rice
- 2 medium red bell peppers cut into one-inch pieces
- 1 bunch of asparagus cut into 1-inch pieces
- 1 zucchini cut into 1-inch pieces
- 1 teaspoon capers
- 1/4 cup slivered almonds
- Salt and pepper to taste
bon Tip: Add dried cranberries or cherries for a sweet and savory delight!
Instructions
- Preheat oven to 375 °F.
- Place a Medium Bonmat on a Medium Perforated Baking Sheet.
- Bring chicken broth to a boil in a large saucepan over high heat.
- Add rice, reduce to low heat, cover, and simmer for 20 minutes.
- Place cut bell peppers, asparagus, and zucchini on top of Medium Bonmat.
- Roast vegetables for 20 minutes.
- Add the roasted vegetables and any juices from roasting, capers, almonds, salt, and pepper to the rice.
- Toss well and serve in bowls.
Enjoy cooking from our bon COOK kitchen to yours!
