Delicious Grilled Vegetables, Every Time

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Saffron Rice with Grilled Fennel, Asparagus and Leeks
Yield: 4 main-dish servings

Ingredients
2 medium leeks
24 asparagus spears
1 bulb fennel
2 tablespoons olive oil
2 tablespoons unsalted butter
1-1/2 cups uncooked long-grain rice
1/4 teaspoon saffron threads
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Grated Parmesan cheese (optional)

Method
Trim off and discard the green tops and root ends from the leeks. Cut the leeks in half lengthwise and thoroughly rinse each half to remove any sand. Set aside.

Snap off and discard the tough ends from the asparagus spears. Set aside.

Remove and discard the feathery top portion of the fennel. Slice the bulb in half lengthwise, then cut each half into 4 slices. Remove and discard the tough center cores. Set aside.

Pre-heat the grill to high with a smoker box in place. Put the fennel and leeks in a plastic bag and add 1 tablespoon of the olive oil. Twist the bag to seal, allowing some air to remain in the bag. Toss gently to coat the fennel and leeks evenly. Place a grill basket on the grill grate and add the fennel from the bag. Grill for 10 to 12 minutes until tender-crisp, turning several times. Meanwhile, add the leeks to the grill basket and grill for 8 to 10 minutes, until tender-crisp, turning several times. Remove the fennel and leeks from the grill, place on a cutting board, tent with foil, and keep warm. Put the asparagus in the bag, and drizzle with the remaining 1 tablespoon of olive oil. Twist the bag to seal, allowing some air to remain in the bag. Toss gently to coat the asparagus evenly. Remove the asparagus from the bag, place on the grill and cover the grill. Grill for 8 to 10 minutes, turning frequently, until the asparagus is al dente and slightly charred.

Meanwhile, place 3 cups water in a saucepan on the stovetop and bring to a boil. Add the butter and then stir in the rice. Crumble the saffron threads over the rice and stir to incorporate. Cover the saucepan, reduce the heat to very low, and cook until the water is absorbed and the rice is tender. Remove from the heat.

Chop the grilled fennel, asparagus and leeks, and drizzle with the extra-virgin olive oil and balsamic vinegar. Mound equal amounts of rice on 4 warm plates and top with the grilled vegetables. Serve immediately. Pass grated Parmesan cheese if desired.

Image courtesy of TheOakRidger.com.

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