Ingredients

• 2 cups asparagus
• 3 cups broccoli florets
• 1 tablespoon olive oil
• 1 cup green bell pepper
• 1-1/4 cup zucchini
• 1/2 cup onion
• 2 cups white rice, uncooked
• 1/2 teaspoon salt
• 1/2 teaspoon saffron

Preparation

1. Chop bell pepper, zucchini and onion.
2. Prepare white rice according to instructions to make 4 cups.
3. Fill a 2-quart saucepan with enough water to cover asparagus and broccoli. Boil water and cook asparagus and broccoli for about 4 minutes or until crisp-tender; drain.
4. Heat oil in 10” skillet over medium-heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally until onion is crisp-tender.
5. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Helpful hints

• If you are on a low potassium diet reduce portion to 3/4 cup . 
• Portion leftovers into individual servings, place in freezer zip-top bags and freeze. Reheat in the microwave for a quick side dish later.
• Substitute 1/4 teaspoon ground turmeric for saffron if desired.