Ingredients
3/4
cup uncooked regular long-grain brown or white rice
2
cups water
1
lb asparagus, cut into 2-inch pieces
3
cups fresh broccoli florets
2
teaspoons olive or canola oil
1
medium red bell pepper, chopped (1 cup)
2
small zucchini, chopped (1 1/4 cups)
1
medium onion, chopped (1/2 cup)
1/2
teaspoon salt
1/2
teaspoon saffron threads or 1/4 teaspoon ground turmeric
2
medium tomatoes, seeded and chopped (1 1/2 cups)
2
cans (15 to 16 oz each) garbanzo beans, drained, rinsed
1
box (10 oz) frozen sweet peas, thawed, drained
Preparation
Cook rice in water as directed on package; set aside and keep warm.
In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients.
