SAFFRON RICE AND VEGETABLES
  • 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.