• 2 cups cooked saffron rice
• 2 med. red bell peppers, cut into strips
• 1 bunch of asparagus, cut into 1 inch pieces
• 1 zucchini, cut into 1 inch diagonal pieces
• 1 tsp. capers
• 1/4 cup slivered almonds

In a skillet, saute vegetables over medium heat until tender but crisp.  Remove from heat and combine cooked rice, vegetables, capers and almonds.  Toss until mixed.  Serve warm.