Lemony Minted Asparagus with Saffron Rice

Makes 6 servings

This recipe is based on one from Vegetarian Times magazine.

1 1/2 cups white rice

3 cups low-salt vegetable broth

Pinch of saffron threads 
1 tablespoon vegetable oil
9 green onions, cut into 1/4-inch-thick slices
1 to 2 small fresh red chilies, sliced
2 garlic cloves, thinly sliced

1 1/2 pounds asparagus, trimmed, cut on the diagonal into 1-inch lengths

1/2 cup toasted sliced almonds
1/4 cup sliced mint leaves

Salt and pepper

2 lemons, cut into wedges for garnish

Combine rice and broth in a large saucepan. Crumble in saffron threads. Bring to a boil. Reduce heat to medium-low. Cover and simmer 20 minutes. Remove from heat. Lest stand, covered, 5 minutes.

Meanwhile, heat a work or heavy large saucepan over medium-high heat. Add oil, swirl to coat pan, then add green onions, chilies and garlic. Stir-fry 1 to 2 minutes. Add asparagus and stir-fry 2 minutes or until asparagus is bright green and tender. Remove from heat. Stir in almonds and mint. Season with salt and pepper.

Fluff rice. Spoon onto a serving plate. Top with asparagus mixture. Garnish with lemon wedges.