Seafood and Saffron Rice with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seafood and Saffron Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood and Saffron Rice with Fresh Vegetables

Enjoy a vibrant dish combining succulent shrimp with tender, saffron-infused basmati rice and a colorful medley of fresh vegetables, all lightly sautéed in olive oil and crowned with a perfectly boiled egg. This harmonious blend delivers a satisfying balance of delicate seafood flavors and garden-fresh notes in every bite.

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NUTRITION

434kcal
Protein
34g
Fat
11.8g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1/2 cup cooked Basmati Rice

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1/4 cup Green Peas

1 teaspoon Olive Oil

1 pinch Saffron

1 large Egg

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PREPARATION

  • 1

    In a small bowl, steep the saffron in 2 tablespoons of warm water to release its color and aroma.

  • 2

    Cook the basmati rice according to package instructions, then gently stir in the saffron water once the rice is cooked.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent.

  • 4

    Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.

  • 5

    Incorporate the diced red bell pepper, zucchini, and green peas into the skillet. Sauté for an additional 3-4 minutes until vegetables are tender but still vibrant.

  • 6

    While the vegetables are cooking, boil the egg until hard-boiled (about 8-10 minutes), peel, and slice in half.

  • 7

    To assemble, layer a serving of saffron rice on a plate, spoon the seafood and vegetable mixture over the top, and garnish with the sliced boiled egg.

  • 8

    Serve warm and enjoy this balanced medley of seafood, rice, and fresh vegetables.

Seafood and Saffron Rice with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seafood and Saffron Rice with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Seafood and Saffron Rice with Fresh Vegetables

Enjoy a vibrant dish combining succulent shrimp with tender, saffron-infused basmati rice and a colorful medley of fresh vegetables, all lightly sautéed in olive oil and crowned with a perfectly boiled egg. This harmonious blend delivers a satisfying balance of delicate seafood flavors and garden-fresh notes in every bite.

NUTRITION

434kcal
Protein
34g
Fat
11.8g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Shrimp

1/2 cup cooked Basmati Rice

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Onion

1/4 cup Green Peas

1 teaspoon Olive Oil

1 pinch Saffron

1 large Egg

PREPARATION

  • 1

    In a small bowl, steep the saffron in 2 tablespoons of warm water to release its color and aroma.

  • 2

    Cook the basmati rice according to package instructions, then gently stir in the saffron water once the rice is cooked.

  • 3

    Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté until translucent.

  • 4

    Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.

  • 5

    Incorporate the diced red bell pepper, zucchini, and green peas into the skillet. Sauté for an additional 3-4 minutes until vegetables are tender but still vibrant.

  • 6

    While the vegetables are cooking, boil the egg until hard-boiled (about 8-10 minutes), peel, and slice in half.

  • 7

    To assemble, layer a serving of saffron rice on a plate, spoon the seafood and vegetable mixture over the top, and garnish with the sliced boiled egg.

  • 8

    Serve warm and enjoy this balanced medley of seafood, rice, and fresh vegetables.