Grilled Vegetables with Saffron Rice

Ingredients

• 1 bunch asparagus cut into 1-inch pieces
• 1 teaspoon capers 
• 1.7 cups chicken broth low-sodium
• 2 medium bell peppers red cut into 1-inch pieces
• 5 ounce saffron rice (recommended: Mahatma)
• 0.3 cup slivered almonds 
• 1  zucchini cut into 1-inch pieces

Equipment

• bowl
• sauce pan
• grill
• tongs
• grill pan

Directions

1. In a large saucepan, over high heat bring chicken broth to a boil.
2. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.
3. Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss.
4. Serve warm.