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Saffron Rice & Vegetable Bake
with Spicy Breadcrumbs
40 MIN
2 Servings
From the Test Kitchen
Hearty brown rice gets a boost of bold color and delicate spice thanks to the addition of fragrant saffron as it cooks. We’re stirring in tangy yogurt and a vibrant vegetable medley before baking it all with eggs and crispy breadcrumbs—mixed with Calabrian chile paste for a kick of heat.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories480 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Pasture-Raised Eggs
- ½ cup Brown Rice
- 4 oz Grape Or Cherry Tomatoes
- 1 Zucchini
- 4 oz Sweet Peppers
- 2 cloves Garlic
- ¼ cup Panko Breadcrumbs
- 1 Tbsp White Wine Vinegar
-
1½ tsps Calabrian Chile Paste
- 1 tsp Whole Dried Oregano
- 1 pinch Saffron
- ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and saffron. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the spicy breadcrumbs:
While the rice cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, combine the breadcrumbs, 1 teaspoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers, chopped garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.
4
Assemble, bake & serve your dish:
To the pot of cooked rice, add the cooked vegetables, halved tomatoes, vinegar, and yogurt. Stir to combine. Taste, then season with salt and pepper if desired. Transfer to a baking dish. Using a spoon, create two wells in the center of the rice and vegetables. Crack an egg into each well; season with salt and pepper. Working around the eggs, evenly top with the spicy breadcrumbs. Bake 9 to 11 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
1
Cook the rice:
Preheat the oven to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice and saffron. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & make the spicy breadcrumbs:
While the rice cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, combine the breadcrumbs, 1 teaspoon of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers, chopped garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.
4
Assemble, bake & serve your dish:
To the pot of cooked rice, add the cooked vegetables, halved tomatoes, vinegar, and yogurt. Stir to combine. Taste, then season with salt and pepper if desired. Transfer to a baking dish. Using a spoon, create two wells in the center of the rice and vegetables. Crack an egg into each well; season with salt and pepper. Working around the eggs, evenly top with the spicy breadcrumbs. Bake 9 to 11 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!
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