| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons olive oil, plus more for dressing
- 1 Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups long grain white rice
- 4 cups water
- 1 large pinch saffron threads
- Salt and freshly ground pepper
- 8 spears asparagus, grilled and cut into 1/2-inch pieces
- 1 red pepper, fire roasted and diced
- 1 yellow pepper, fire roasted and diced
- 3/4 cup salt cured olives, pitted and chopped
- 1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves
- Extra-virgin olive oil, for drizzling
- 2 tablespoons aged Sherry vinegar
Instructions
- Heat oil in medium pot on grates of grill or side burners. 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 small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the 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 the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 217 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 997 mg |
| Serving Size | 1 of 4 servings |
| Calories | 217 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 997 mg |
Reviews
I did add peas instead of the asparagus but my family absolutely loved it! I’ll be making it again!
We entertain a lo ,and with summer I always looking for fast but elegant food. Thank-you Bobby Flay you didn’t disappoint us.
I made this last summer with grilled flank steak and entire family loved it. Missed placed the recipe and had to find it again. Saffron is not cheap, but well worth the money. Delicious flavors. Even better the second day. Good as a stand alone salad also. Had to go to Whole Foods for the sherry vinegar. Again, worth the money. If you don’t use saffron and sherry vinegar, I don’t think you will get the full flavor of the salad.
I mixed it up a bit and added grilled portabellas, advocado and tomatoes to it as well. I used regular red wine vinagar in place of the sherry as it was what I had. Came out great and got a lot of good reviews. Very easy too.
I doubled the recipe and served this at Easter. Everyone loved it and compliments came from all around the table. Several people even asked to take some home. It was a big hit!! Thanks Bobby!
i’m a beginner and this was so easy and impressed all my guests. thanks.
I decided to try this because it was a different side dish. To my surpirse, my family loved it so much that they ask for it on a regular basis! A little time consuming but worth every minute because the taste is incredible – but be sure to add the sherry, it really makes the dish “special”.
It was worth trying but I would’nt make it again.