Heat oil in medium pot on grates of grill or side burner. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
Place the water in a smal pot and bring to a boil. Add the saffron and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to boil. Reduce the heat to medium low, cover pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
Transfer rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with olive oil and vineagar.
Serve warm or at room temp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 324 | ||
Calories from Fat: 72 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.9mg | 0 % | |
Potassium 426.4mg | 11 % | |
Total Carbohydrate 56.9g | 17 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 52.4g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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