Ingredients

Preparation 30 minutes, start to finish 55 minutes

1 cup uncooked regular long-grain brown or white rice
2 3/4 cups water
1 pound asparagus, cut into 2-inch pieces
3 cups fresh broccoli florets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped ( 1/2 cup)
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
Two 15- to 16-ounce cans chickpeas, drained and rinsed
10-ounce box frozen sweet peas, thawed, drained
Lettuce leaves, if desired

Directions

Cook rice in water as directed on package; set aside and keep warm.

In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.

In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in rice, tomatoes, chickpeas and sweet peas; heat through. Serve on platter or on individual serving plates lined with lettuce if desired.

Makes 6 servings.