Instructions: In a large saucepan combine rice, vegetable broth, water, and saffron. Heat to boiling; reduce heat. Simmer, covered, about 15 minutes or until rice is tender and liquid is absorbed; keep warm.

Meanwhile, in a small bowl combine oil and garlic; brush over sweet pepper, zucchini, and eggplant. Grill vegetables on the lightly greased rack of an uncovered grill directly over medium heat about 10 minutes or until tender, turning once. Season with salt and pepper to taste.

Transfer vegetables to cutting board; cool slightly. Cut vegetables into bite-size pieces; stir into cooked rice. Top with goat cheese and nuts.

This recipe yields 4 servings.

Serving suggestion: Start an outdoor feast featuring this Spanish-style pilaf with tapas-style appetizers including olives, grilled vegetables, and cubes of piquant cheese.

Comments: Similar to paella - Spains national dish - this sunny-colored saffron rice dish is bursting with flavor, but from a rainbow of grilled vegetables instead of the standard shrimp and meat. Serve it with a hearty red wine. You may substitute 1/4 teaspoon turmeric for the saffron.

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