Lemony Minted Asparagus with Saffron Rice

Lemony Minted Asparagus with Saffron Rice

Serves 6 | 30 minutes or fewer
With fresh mint and lemon zest accenting asparagus spears, this stir-fry captures the brightness of spring. Ifyou can’t ii nd toasted sliced al monds, toast your own for 3 to 5 minutes in a 300°F oven.

1 1/2  cups white rice
3 cups low-sodium vegetable broth
1 pinch saffron threads
1 Tbs. vegetable oil
9 green onions, sliced into
1/4- inch lengths (2/3 cup)
1-2 small fresh red chiles,
thinly sliced (1 Tbs.)
2 cloves garlic, thinly sliced
1 1/2 lb. asparagus spears, cut diagonally
into 1-inch lengths (3 1/2 cups)
1/2  cup toasted sliced almonds
1/2  cup sliced mint leaves
2 lemons. cut into wedcres. for qarnish

1 .Combine rice and broth in large saucepan, and crumble in saffron threads. Bring to a boil. Reduce heat to medium- low, cover, and simmer 20 minutes. Remove from heat, and let stand, covered, 5 minutes.
2 . Meanwhile, heat wok over high heat, until water droplets evaporate within 1 second. Add oil, swirl to coat pan, then add green onions, chi les, and garlic; stir-fry 1 to 2 minutes, or until onions turn bright green and soften, Add asparagus, and stir-fry 2 minutes more, or until asparagus is bright green and tender. Remove from heat, stir in almonds and mint, and season with salt and pepper, if desi red.
3 .Fluff rice, and spoon onto serving plate.Top with asparagus mixture.

Garnish with lemon wedges.
PER 1 1/2 -CUP SERVING 276 cal; 7 g prot; 7 g total
fat (<1 g sat fat}; 47 g carb; 0 mg chol; 81 mg
sod; 3 g fiber; 3 g sugars